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EASY VEGAN GYOZA CREAMY COCONUT CURRY by . Ingredients: 1/2 yellow onion, dic…

1/2 yellow onion, diced small
3 garlic cloves, minced
1 inch fresh ginger, peeled & minced
1 tbsp coconut oil
1/2 tsp salt
1/4 tsp pepper
1 cup broccolini, chopped
1/2 container extra firm tofu, cubed
6 cups filtered water + 1 tbsp bouillon paste (or 6 cups vegetable broth)
2 cans coconut milk (I use full fat)
2 tbsp soy sauce or tamari
1 1/2 tbsp red curry paste
1/2 tbsp turmeric powder
1 tbsp coconut sugar
1 tbsp Sriracha (optional)
1 bunch cilantro, for garnish
Limes for garnish (a must!!!)
Store bought vegetable gyoza (I like the Trader Joe’s ones)
Jasmine rice or brown rice
1. In a large pot over medium to high heat melt coconut oil then add diced onion, minced garlic and minced ginger. Sauté all together for 4 minutes on medium heat then add broccolini & sauté for 7 minutes, stirring as it cooks adding a splash of water if needed (helps with the sticking to the bottom of the pan). Add vegetable broth, coconut milk, soy sauce, curry paste, coconut sugar and stir. Bring to a simmer and cook for 10 minutes or until vegetable are tender.
2. Remove tofu from package and wrap in a couple paper towels gently pressing on tofu to release a bit of the moisture. Cut tofu into cubes then roll each tofu cube in corn starch making sure each side is coasted.
2.Bring a hot skilled to medium heat and add enough avocado oil to cover the bottom of the pan. Once hot, add cubed tofu and cook on each side until golden & crispy. Season with salt and once removed from pan place on a plate lined with paper towel.
3.Make gyoza according to the directions on package! I chose to steam them!
4. Serve hot with rice OR as is with squeeze of lime, garnish with cilantro and top off with steamed gyozas and tofu !

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