Tofu Green Curry

Bahan-bahan (4 porsi)

• 14 ounces extra firm tofu
• 2 teaspoons coconut oil ( or avocado oil if you prefer, divided)
• 1 medium onion (chopped)
• 2 tablespoons fresh ginger (grated or ginger paste)
• 4 to 6 tablespoons green curry paste (to your taste*)
• 2 teaspoons lemongrass paste (I use Gourmet Garden)
• 1 teaspoon kosher salt
• 1 ½ cup carrots (peeled and sliced on the bias 1/4 inch thick)
• 2 ½ cups cauliflower florets
• 2 ½ cups yellow squash (sliced to 1/4 inch)
• 1 tablespoon fish sauce (optional)
• 1 lime (Juice of plus zest)
• 14 ounce canned light coconut milk
• ¼ cup fresh cilantro ( or Thai basil, or both plus more for garnish)
• sriracha (optional)