Vegan Thai Red Curry with Tofu
Ingredients
Tofu Marinade
-
1
block
firm or extra-firm tofu
-
3
tablespoons
coconut milk
-
1
teaspoon
red curry paste
-
to taste
salt and pepper
-
2
teaspoons
cornstarch
-
1
tablespoon
coconut oil
Thai Red Curry
-
2
tablespoons
coconut oil
-
2
tablespoons
red curry paste
-
1
small
red onion, chopped
-
4
cloves
garlic, minced
-
1
head
broccoli, chopped
-
1
medium
red bell pepper, cut into strips
-
1
medium
green bell pepper, cut into strips
-
3
medium
carrots, cut into strips
-
¾
teaspoon
sea salt
-
½
teaspoon
ground black pepper
-
1
tablespoon
coconut sugar or raw sugar
-
1
tablespoon
light soy sauce or liquid aminos or tamari
-
1
can (383g)
coconut milk
-
1
tablespoon
lime juice
-
1
bunch
Thai basil (optional)
-
½
tablespoon
sambal oelek or sriracha (optional)
Instructions
- Prepare the tofu by cutting it into cubes or tearing it into pieces for texture.
- Mix the marinade ingredients in a bowl, add the tofu, and marinate for at least 15 minutes.
- Heat oil in a pan over medium-high heat and cook the tofu until browned and crispy, then set aside.
- In the same pan, add coconut oil and red curry paste, cooking until fragrant.
- Add the chopped onion and cook until slightly translucent, then stir in the garlic.
- Add more coconut oil and the chopped vegetables, stirring to combine.
- Season with salt, pepper, coconut sugar, and liquid aminos, then cook until the carrots are tender-crisp.
- Pour in the coconut milk and add the crispy tofu, simmer for about 5 minutes.
- Finish with lime juice and top with Thai basil and sambal oelek or sriracha if desired.
- Serve with rice or naan.
Nutrition Facts (estimated)
Servings
4 servings
Calories
383
Total fat
28.1g
Total carbohydrates
22g
Total protein
12.5g
Sodium
0mg
Cholesterol
0mg
You might also like