Thai Green Curry Tofu with Jasmine Rice

Start by cutting the extra-firm tofu into 1/2-inch pieces. Chop baby corn and carrots and set aside.

Turn on the Instant Pot to Saute mode, and add the coconut milk, 4 oz of Maesri Thai Green Curry Paste, and 1/4 cup of water. Whisk everything together until well combined.

Add baby corn, carrots, and tofu pieces to the Instant Pot, gently mix everything, and bring the mixture to a simmer.

Cancel Saute mode, place the lid, and switch the vent to sealing mode. Set the Instant Pot to Manual/Pressure Cook mode, cooking on low pressure for 2 minutes. After cooking, let the pressure release naturally for 5 minutes, then release the remaining pressure manually.

Once the pressure is completely released, open the lid. Add 2 teaspoons of brown sugar, 1/2 teaspoon of lime juice, and 1 cup of frozen peas. Let the mixture stand for about two minutes, so the peas can thaw and cook with the residual heat.

If the sauce is too thin, turn on the Saute mode and cook to reduce for a couple of minutes until desired consistency is achieved.

Meanwhile, prepare the white or brown Jasmine rice according to the package instructions.

Serve the Thai Green Curry Tofu with Jasmine rice, garnishing with Thai basil leaves.