Green curry is a bright, spicy, and aromatic paste that pairs perfectly with mild long grain rice and sautéed vegetables. Coconut milk takes down the heat of this dish to a wildly flavorful level.
Cook rice according to package directions and set aside, keeping warm.
Toast your sesame seeds in a dry skillet over medium heat and set aside.
Take 1 tsp. salt and 1 tsp. black pepper and mix well with the 1/2 cup of flour. After pressing your tofu, cut into small 1/2 - 1 inch cubes. Toss cubes gently in flour, shaking off excess.
Head 2 tbsps. of sesame oil in a non-stick skillet over medium-high heat. Add tofu. Let crisp for about 2-3 minutes, then carefully turn each cube. Crisp for 2-3 more minutes, and turn again. Continue turning and allowing to crisp until all sides are nicely cooked. Set aside and keep warm.
In the same skillet over medium-high heat, add the remaining 2 tbsps. of sesame oil. Add in red peppers, snow peas, 1 tsp. salt, and 1 tsp. black pepper. Cook for about 3-4 minutes, stirring occasionally.
Add in carrots, bean sprouts, garlic, and ginger. Cook and stir for about 5 minutes. If the heat is too high, reduce heat to medium.
Make an empty space in the side of your pan and add 1 pack of Thai green curry paste. Toast the paste in your pan, stirring for about 1 minute.
Add your sugar and 1 can of coconut milk, mix everything in your pan together. You should now have a nice, light green sauce. Heat thoroughly. If vegetables are to your desired tenderness, remove sauce from heat. If not, continue to cook 2-5 minutes until vegetables are done.
To plate, place cooked rice in one side of a bowl and using a big spoon, serve curry sauce and vegetables on the other side of the bowl. Top as desired with crisped tofu, scallions, toasted sesame seeds, and lime juice.