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1
I prefer to steam my broccoli and asparagus separate from my curry mixture and add at the end.
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2
Now heat a pan over medium-high heat.
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3
Add 3 T of the coconut milk to the pan and the green curry paste. Stir while it heats until the mix bubbles.
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4
Add the onion and saute for two to three minutes until it begins to become translucent. If you need more liquid go ahead and add a little more coconut milk.
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5
Once onion is cooked, add the stock and the remainder of the coconut milk. Let simmer and taste.
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6
Add a teaspoon at a time sugar or Splenda and taste. I used three teaspoons of Splenda this time but it varies depending on the brand of coconut milk. The key is to add enough to bring out the coconut milk flavor.
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7
Also, add a dash of salt helps to balance the flavor if needed as it helps to bring the sweetness out as well. This time I used a pinch, again it depends on your stock.
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8
Once you have the sweetness balanced to your liking add your steamed broccoli, asparagus and the bamboo shoots.
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9
Turn down to warm/low and cover.
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10
Now pan fry your tofu. To do this I like to cut my tofu into rectangles so I can turn and brown each side. Heat the canola oil over medium high and add tofu. Cook until light brown.
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11
To serve, put rice in a bowl if you wish then add tofu and curry mix. I enjoy this with or without rice.
