Thai Green Curry (Easy Dinner in 30 Minutes)

Press the tofu for about 15 minutes using either a tofu press or place it in between a clean kitchen towel or paper towels with a heavy object on top such as a pot
Prepare vegetables by dicing garlic and ginger, thinly slice the zucchini and bell pepper, along with thinly slicing the eggplant into half moon circles
*Optional - sprinkle the eggplant with salt and allow to sweat for 5-10 minutes as you work on the rest. Then pat dry with paper towels
Slice tofu into cubes and place in a bowl. Add the cornstarch and toss around to coat
Heat 1 tablespoon of oil in a large pot over medium heat. Add the tofu and saute for a few minutes on each side until golden brown - leave on the side for now
In the same pot, add 1 tablespoon of oil with the garlic and ginger. Saute over low - medium heat for 1 minute
Add the green curry paste and saute for 3-5 minutes to fry down the paste and release all its beautiful aromas
Add the coconut milk, 1 cup of water, soy sauce and sugar. Stir then simmer with the lid on for 10 minutes.
(if adding kaffir lime leaves add them now too)
Add the eggplant, cook for 2 minutes then add the remaining vegetables and cook for 2 - 3 minutes until your liking
Take off the heat, add the basil leaves, a good squeeze of lime juice and half of the cooked tofu
Serve your delicious Thai green curry alongside cooked jasmine rice or basmati rice and top with the remaining tofu and enjoy!