Thai Vegetable Curry with Tofu - Ellie Krieger

Ingredients

• One 14-ounce block extra-firm tofu
• 1 small onion
• 3 cloves garlic
• One 2-inch piece fresh ginger
• 1 ½ tablespoons neutral oil such as grape seed, avocado or canola
• One 13.5 ounce can light coconut milk
• ½ cup low-sodium vegetable broth
• 1 ½ tablespoons Thai red curry paste
• 1 tablespoon fish sauce (substitute soy sauce to make this dish vegetarian)
• 2 medium carrots
• 1 cup snow peas
• 1 medium head of broccoli
• ½ cup packed fresh basil leaves
• 1 scallion, greens and whites