Tofu and Vegetable Thai Red Curry
 
 
Author:
Recipe type: Entree
Cuisine: Thai
Ingredients
  • 1 medium onion, diced
  • 2 TBS avocado oil or olive oil, divided
  • 1 ½ inches ginger, minced
  • 3 garlic cloves, minced
  • 2 TBS red curry paste
  • 3 cups vegetables, sliced (Try 1 cup each green beans, sliced carrots and cauliflower florets)
  • ¾ cup full-fat coconut milk (half a 15oz can)
  • 1 cup vegetable broth
  • ½ tsp salt
  • 1 tsp brown sugar
  • 8 oz pressed firm or extra firm tofu, cubed (half a 16 oz block)
  • 1 TBS reduced sodium tamari or soy sauce
  • Juice of half a lime (about 1-1 ½ TBS)
Instructions
  1. Saute onion in 1 TBS avocado oil until softened, about 5 minutes
  2. Add ginger, garlic and red curry paste to the onion and saute for 1 minute.
  3. Add vegetables, coconut milk, vegetable broth, salt and brown sugar. Bring to a boil and set to simmer for 10 minutes, or until vegetables are fork tender. (If the vegetables you choose cook at different rates, add them in increments, starting with the longest to cook)
  4. Meanwhile, pan fry tofu in the remaining TBS avocado oil and a pinch of salt in a separate skillet until crispy and golden brown, stirring a few times, about 15 minutes.
  5. Mix in the seared tofu, lime juice and tamari and allow to heat through, 2-3 minutes.
  6. Serve over rice and/or with flatbread.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/tofu-and-vegetable-thai-red-curry/