Green Curry Vegetable Skillet

• 165 g cooked brown rice — Cooked long-grain brown rice
• 180 g extra-firm tofu, pressed and cubed — Extra-firm tofu prepared with nigari
• 220 g white mushrooms, sliced — Raw white mushrooms
• 100 g red bell pepper, sliced — Raw red bell pepper
• 18 g vegan Thai green curry paste — Vegan Thai green curry paste
• 130 g light coconut milk — Canned light coconut milk
• 12 g lime juice — Fresh lime juice
• 8 g avocado oil — Avocado oil

Method

1. 1Measure ingredients: Mix the sauceMeasure thai green curry paste, light coconut milk, and lime juice using the quantities in the ingredient list. Complete any stated draining, chopping, slicing, or drying, and keep these items beside clean equipment.Look for: The named ingredients are measured, prepared, and ready to use.
2. 2Mix the sauceWhisk 18 g vegan Thai green curry paste, 130 g light coconut milk, 12 g lime juice with 45 g water until completely smooth.45 secLook for: The thai green curry paste, canned light coconut milk, fresh lime juice sauce is uniform with no paste or spice clumps.Safety: Check packaged sauces for declared allergens.
3. 3Brown the tofuHeat half the oil in a wide skillet over medium-high. Add tofu in one layer.Look for: The cooking surface or appliance is fully heated and ready for the next action.
4. 4Cook 6 minutesCook 6 minutes, turning twice, until golden on three sides; transfer to a plate.6 minLook for: Tofu has dry, golden faces and releases easily.Safety: Use a splatter guard if the tofu is damp.
5. 5Caramelize the mushrooms and red bell pepperAdd the remaining oil, 220 g sliced mushrooms, and 100 g red bell pepper (sliced).Look for: Everything is evenly positioned and ready for the next action.
6. 6Cook over medium-high for 7 minutesCook over medium-high for 7 minutes, stirring only every 90 seconds.7 minLook for: The mushrooms and red bell pepper are deeply browned or tender-crisp with no pooled liquid.Safety: Keep the pan handle inward and avoid crowding beyond one even layer.
7. 7Glaze and finishReturn the browned tofu, add 165 g cooked brown rice.165°FLook for: This cooking stage is complete and the food is ready for the next action.Safety: Reheat the cooked rice to 165°F and refrigerate leftovers within 2 hours.
8. 8Pour in the prepared sauce (18 g vegan Thai green curry pastePour in the prepared sauce (18 g vegan Thai green curry paste, 130 g light coconut milk, 12 g lime juice). Toss over medium heat for 3 minutes until glossy and hot.3 minLook for: The sauce clings to the tofu and mushrooms, and cooked brown rice is evenly heated.