Thai Green Curry

Prep: Rinse and dry the produce. Chop the scallions and cilantro, cut the lime in half, and cut asparagus spears into 1 inch pieces. Drain tofu, cut into 1 inch cubes, wrap in paper towel and press firmly to get rid of moisture. Open the coconut milk and set aside.

Pour brown rice into a medium pot. Add 4 cups of water, and bring to a boil. Reduce heat to low, cover and let simmer until rice is completely cooked, about 25-30 minutes.

Coat a large sauté pan with 1 tablespoon vegetable oil over medium heat. Add tofu cubes in a single layer and cook until slightly browned on bottom, about 5 minutes. Using a spatula, flip the tofu to brown the other sides, for another 5 minutes. Transfer tofu to a plate and set aside.

Using the same pan, add the coconut milk, curry paste and brown sugar. Stir and bring to a simmer.

Add the asparagus to the coconut broth and continue to simmer for 2 minutes. Then add the tofu cubes and stir to incorporate.

To serve, add the brown rice to bowls and top with tofu curry mix. Garnish with cilantro, scallions and a squeeze of lime.