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Ingredients

1 (14-ounce) package extra-firm tofu, drained
2 tablespoons flour
6 tablespoons canola oil
Salt and pepper to taste
1 small head broccoli, cut into florets
1/4 pound green beans, trimmed
1/2 bunch cilantro, stems removed
1/2 bunch mint, stems removed
1/2 bunch basil, stems removed
1 (14-ounce) can light coconut milk
2 Thai chiles, seeded and roughly chopped
1 (1-inch) piece ginger, peeled
1 (1-inch) piece lemongrass, peeled
1 tablespoon brown sugar
1 (15-ounce) can baby corn, drained and rinsed
6 button mushrooms, sliced
7 ounces "pad thai" style rice noodles, cooked according to package instructions
3 green onions, thinly sliced
Lime wedges

Description

Take Advantage Of Summer's Fresh Herbs And Make A Homemade Green Curry With Chiles, Mint And Cilantro Bound Together With Coconut Milk. Serve This Curry Over Steamed Basmati Or Brown Rice Instead Of Noodles, If Desired.

Wholefoods