GREEN PEA CRISPY TOFU CURRY

1. Begin with a wok or wide deep pan over medium heat. Add 1 tbsp avocado oil and sauté onions, garlic, and ginger for 5 minutes. Add broccoli, sauté for 5-7 minutes until tender.
2. Then add veggie broth, coconut milk, green curry paste, soy sauce, maple syrup, and pepper. Mix well to combine, making sure the curry paste has dissolved. Lower heat and simmer for 7-10 minutes.
3. Meanwhile, prepare the crispy tofu. Remove the tofu from its packaging and any liquid. Wrap the tofu in paper towel or a kitchen towel and gently squeeze to let out excess water.
4. Cut the tofu into pieces. Transfer the tofu to a shallow dish and sprinkle with the sea salt. Toss to evenly season the tofu. Then, sprinkle 1-2 tablespoon of the cornstarch over the tofu, then toss to evenly coat. Continue sprinkling and tossing until all the cornstarch is used. This can be done by sprinkling with your hands.
5. Set a large frying pan over medium-high heat and add 1 tbsp avocado oil. Heat until the oil shimmers and flows smoothly to coat the bottom of the pan. It should not smoke. Then immediately add the tofu. Pan-fry the tofu until golden, then flip to crisp up on all sides.
6. Transfer the browned tofu to a plate lined with paper towel.
7. Return to the curry. Add 1 cup frozen peas and continue to simmer for 5 minutes. Taste curry and adjust seasonings as needed.
8. Serve curry with brown or white rice. Top off with crispy tofu, fresh cilantro, avocado slices, and lime.