Cooked - Pan-fried Tofu With Red Curry Paste

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Pan-fried Tofu With Red Curry Paste

4.0

2 tablespoons canola oil

1 pound extra-firm tofu, drained, pressed, and cut into 1-inch cubes

2 tablespoons Red Curry Paste (page 46)

4 small (each roughly the size of a golf ball) baby green eggplants, stemmed and quartered

1 medium red or white potato, peeled and cut into 1-inch cubes

1 small red bell pepper, stemmed, seeded, and cut into 1-inch cubes

¼ cup sliced bamboo shoots (drained if using canned)

1 can (14 ounces) unsweetened coconut milk

2 tablespoons fish or soy sauce

2 tablespoons finely chopped fresh Thai or sweet basil

3 cups cooked jasmine rice

Heat the oil in a Dutch oven or large saucepan over medium heat. Once the oil appears to shimmer, add the tofu cubes and stir them until they turn light brown along the sides. Transfer them onto a plate.
In the same oil, carefully add the curry paste, stirring and scraping the potent mélange, as the chilies absorb their capsaicin heat and send you into a three-alarm moment. 1 to 2 minutes. Yes, adequate ventilating or opening a window is fair game. Scrape the pan to release any collected bits of spices, chilli paste, and other ingredients, thus effectively deglazing the pan.
Add the eggplants, potato, bell pepper, and bamboo shoots to the pan. Shake the coconut milk well, pour it over the vegetables, and
Add the tofu and fish sauce and bring the curry to a boil. Cover the pan, stirring occasionally, to allow the potatoes and eggplant to become fork-tender, 10 to 12 minutes. During the last few minutes of cooking, remove the lid and continue to simmer uncovered to allow the sauce to thicken a bit.
Serve sprinkled with the basil alongside a bowl of jasmine rice.

Course🍽️Main Course

Diets🥕Vegetarian...

Category🍽️Main Dish

Cuisine🇹🇭Thai

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 4 weeks ago

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