• Follow the package instructions to make the rice stove-top or make brown rice in the Instant Pot.

Crispy Baked Tofu

• Make sure you’ve pressed it at least 20 minutes before cooking. To press, simply wrap the tofu in a paper towel, place on a plate with high sides (so the water doesn’t drip over), and place something heavy on top. I usually use a baking dish topped with cookbooks.
• Preheat the oven to 400°.
• Cut the tofu into small cubes, then toss with about 1 tbsp of coconut oil.
• Spread them evenly over a baking sheet lined with parchment paper, and sprinkle with salt.
• Bake for 35-45 minutes, or until golden and crispy.

Thai Curry

• Warm 1 tbsp of coconut oil in a wok or large skillet over medium-high heat.
• Add the shallot, garlic, and ginger, and sauté until the shallots have become tender.
• Add the curry paste, and stir for about 15 seconds.
• Add the eggplant and green beans, and cook for another minute or so.
• Add the bamboo shoots, followed by the coconut milk, and stir.
• Bring to a simmer, and cook for 10 minutes, or until the eggplant is fairly tender, but not completely cooked.
• Stir in sugar and 1 cup of water.
• Then add the broccoli, and cook for another 10 minutes until it is tender but still bright, and the other veggies are also tender.
• Stir in the Thai basil leaves, soy sauce, and juice of 1 lime.
• Season to taste with more soy sauce if needed.
• Top with the crispy tofu, and serve over rice.
• Garnish with more Thai basil and a slice of lime.