Vegan Green Curry with Tofu and Veggies

INGREDIENTS

1 tbsp

vegetable oil

1 lb

extra firm tofu (drained, pressed at least 15 minutes, and cut into 1 inch cubes)

2 oz

cans coconut milk (I used light)

1/4 cup

vegan green curry paste (store bought

or homemade)*

1 1/2 tbsp

brown sugar (or sweetener of choice)

2 cups

fresh baby corn (cut into 1 inch pieces)

1/2 lb

asparagus spears (cut into 1 inch pieces)

1 tbsp

lime juice

1/2 tsp

salt (or to taste)

scallions (chopped)

1/4 cup

fresh basil leaves (chopped)

1/4 cup

fresh cilantro (chopped)

cooked rice (for serving)