Vegan Thai Green Curry - Tofu

Ingredients for 1

• 1 Can of Coconut Milk (I used light)

• 1/2 Broccoli Head, cut into florets

• 1/2 Onion, sliced

• 1 Carrot, sliced

• 3 Thai Green Chilies, diced

• 1 Lemongrass Stalk

• 1/2 package Firm Tofu, cut into 2"x1" strips (can use medium-firm, but will fall apart more)

• 2 Garlic Cloves, minced

• 1 Basil Handful, minced

• 2 1/2 tablespoons Green Curry Paste

• 1 Lime, wedged (garnish)

• Cup Cooked Rice (or enough for 2 people)

Directions

• Step 1

  Set your Anova Sous Vide Precision Cooker to 183ºF / 83.9ºC

• Step 2

  Prep all your vegetables by chopping, dicing and mincing according to the ingredient list. Hit the lemongrass stalk with a blunt object a few times (this releases the flavor).

• Step 3

  Put all the ingredients into a SousVide pouch except for the lime and rice. Don't worry to much about mixing it up at this point as once the bag is sealed it will be easier to do so.

• Step 4

  Place the pouch in the vacuum sealer making sure the liquid and ingredients are at the bottom of the pouch and that there is no food particles where the bag will be sealed. Start by pressing the vacuum seal button and once the liquid begins to move to the top of the bag, switch to seal only (you don't want the liquid spilling out). Give the bag a shake to make sure all vegetables are coated.

• Step 5

  Place bag in SousVide, ensuring it is fully submerged in the water, and let it cook for 30 mins

• Step 6

  Steam rice while vegetables are cooking

• Step 7

  Set your Anova Sous Vide Precision Cooker to 183ºF / 83.9ºC

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• Step 0

  Slice open bag and pour out vegetable Thai mixture over cooked rice and serve with lime wedges on side.

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