Step 1

Warm 1 tablespoon of coconut oil in a large skillet over medium heat. Add the chopped jalapeño, shallot, garlic, ginger, salt, coriander, and cumin. Sauté for 3 to 5 minutes, until very fragrant and soft.

Step 2

Add the coconut milk (or coconut cream and water) to the skillet and stir. Adjust the heat to maintain a gentle simmer for 10 minutes.

Step 3

Pour the coconut mixture into a blender and add the basil, spinach, lime juice, lemon zest, and soy sauce. Blend until all of the ingredients are well combined and there aren’t any green flecks left. Set aside.

Step 4

Add the remaining tablespoon of coconut oil to the skillet and return to medium heat. Add the tofu and season with curry powder and black pepper. Cook for about 5 minutes, then flip and cook on the other side for 5 minutes more. It should be golden and slightly crisp when done. Turn the heat to low.

Step 5

Pour the coconut green curry sauce over the tofu and stir to coat. Add the broccoli and bell pepper and cook a few minutes more, until the veggies are bright and slightly tender. Remove from heat and sprinkle with green onion.

Step 6

To serve, divide the coconut green curry between plates or bowls and add a scoop of cooked rice. Top with fresh basil and chopped cashews or peanuts, if desired.