Hey busy home cooks! Are you craving the rich, aromatic flavors of a homemade Thai curry, but dreading the long list of ingredients and the time it takes to prepare? I hear you! As much as I love cooking from scratch, sometimes life just gets in the way. That's why I'm absolutely thrilled to share a game-changing recipe with you today that brings all the authentic taste with none of the fuss: starring Finch & Fennel's Effortless Thai Coconut Curry.

INGREDIENTS

1 lb tofu, firm or extra-firm

1 1/2 tbsp olive oil

1 tbsp butter, softened

1/2 white onion, julienned

1 bell pepper, chopped

1 carrot, sliced

1 c snow peas

1 jar F+F effortless Thai Coconut Curry Starter

Salt and Pepper

1 to 3 tbsp cilantro

Juice of 1 lime

INSTRUCTIONS

1. Take tofu out of the packaging and cover it with a paper towel. Place a plate and heavy bowl or frying pan on top for about 20-30 minutes, to press and remove excess liquid from the tofu. 

2. Once most of the liquid has been removed, chop the tofu into 1-inch square pieces and season with salt and pepper. 

3. In a large, nonstick sauté pan, warm olive oil on medium-high heat and sauté the tofu in a single layer, first flipping after 5 minutes and then browning on all sides, about 10 more minutes. 

4. Remove tofu from the pan and set it on a paper towel to drain while you cook the rest of your meal. 

5. Deglaze the pan by adding butter and onion, gently scraping the pan while sautéing. 

6. Add bell pepper, carrot and snow peas to the pan. 

7. Pour in F+F Effortless Thai Coconut Curry Starter sauce and lime juice and reduce heat to low. 

8. Return the tofu pieces to the pan and let everything simmer gently for 20-30 minutes. 

9. Season with salt and pepper, to taste. Garnish with cilantro and serve.