A rich, warming Thai-inspired curry with firm tofu, broccoli, snap peas, and bell pepper in a silky coconut milk sauce. A deeply satisfying plant-based dinner that's easy to dose for insulin.
Press tofu between paper towels for 5 min to remove excess water, then cut into 2cm cubes.
Heat oil in a large skillet over medium-high. Add tofu and cook 4-5 min until golden on all sides. Remove and set aside.
In the same pan, sauté garlic and ginger for 1 min. Add curry paste and stir 30 seconds until fragrant.
Pour in coconut milk and tamari. Stir to combine, then add broccoli and bell pepper. Simmer 5 min.
Add snap peas and return tofu to the pan. Cook 3-4 min more until vegetables are tender-crisp.
Squeeze lime juice over the curry. Taste and adjust seasoning. Serve garnished with fresh cilantro. Excellent over cauliflower rice for an even lower-carb option.
Carbs come mainly from vegetables — a low-carb meal. Use your usual dosing method agreed with your care team even for low-carb meals. The high fat from coconut milk can slow insulin absorption — monitor your blood sugar 2-3h after eating and log the pattern in your journal.
