Cooked - Red curry with tofu

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Red curry with tofu

3.0

1 16 ounce block of firm or extra firm tofu, pressed for 30 minutes

3 tablespoons coconut milk

1 teaspoon red curry paste

Salt and pepper

2 teaspoons cornstarch

1 tablespoon coconut oil

2 tablespoons coconut oil

3-4 tablespoons red curry paste

1 small red onion (chopped)

3-4 cloves garlic (minced)

1 head broccoli (chopped)

1 red pepper (cut into strips/spears)

2 carrots (cut into slices)

¾ teaspoon sea salt (to taste)

½ teaspoon ground black pepper

1 tablespoon palm sugar

1 tablespoon aminos

2T vegan fish sauce

1 can (383g) coconut milk

Mushroom seasoning (to taste)

Juice of a lime

Basil, torn ((optional))

½ tablespoon sambal oelek or Sriracha ((optional, for heat)) << eliminate if using 4T of curry paste

Cut the pressed tofu into cubes, or tear into cube size pieces for extra texture.
Mix a few tablespoons of coconut milk with the red curry paste. Add salt, pepper and cornstarch. Add tofu cubes, combine. Marinate for at least 15 minutes.
Airfry ~8 minutes at 400f.
In a pan over medium heat, heat 1T oil.
Add coconut cream (skimmed off the can) & reduce. Add curry paste & cook for about 1 minute. Add onion and carrots and cook until softened.
Add garlic, broccoli, & red pepper.
Add palm sugar, vegan fish sauce, sambal or sriracha (if using), and aminos. Reduce to medium and cook, stirring, until veg are tender-crisp, ~10 minutes.
Add remaining coconut milk and stir. Add the tofu and simmer ~5 minutes. Squeeze the lime over, stir, and then remove from heat.
Top with basil and a squeeze of lime.

Course🍽️Main Course

Diets🌱Vegan🌾Gluten-free...

Category🥘Stir-fry

Cuisine🇹🇭Thai

Occasions🍲Comfort Food📆Everyday

Season🔁Year-round

DifficultyEasy ⏰ 30m

Created 37 weeks ago

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