Thai Red Curry with Tofu and Vegetables
Ingredients
- 1 small white onion
- 1 tbsp neutral oil
- 3 minced garlic cloves
- 1 tbsp finely grated ginger
- 2 tbsp Thai red curry paste
- 1-15oz can coconut milk
- 1/2 cup water
- bite-size broccoli florets
- 1-14oz packet extra-firm tofu
- 1-2 tbsp tamari or soy sauce
- 1 tbsp fresh lime juice
- 1 tsp sriracha (optional)
- salt to taste
- brown sugar (optional)
- cashews
- red chili flakes
- sesame seeds
- fresh basil
- zoodles
- Lotus Foods brown rice and millet ramen
Preparation
Sauté 1 small white onion in 1 tbsp neutral oil until translucent, about 5 minutes.
Add 3 minced garlic cloves and 1 tbsp finely grated ginger, then sauté until fragrant, about 30 seconds.
Add 2 tbsp Thai red curry paste and mix on medium heat for another minute.
Add 1-15oz can coconut milk and 1/2 cup water, then stir.
Add bite-size broccoli florets and 1-14oz packet extra-firm tofu cubes, then simmer until broccoli is fork tender.
Remove from heat and stir in 1-2 tbsp tamari or soy sauce, 1 tbsp fresh lime juice, 1 tsp sriracha (optional), and salt to taste; add brown sugar if desired.
Top with cashews, red chili flakes, sesame seeds, and fresh basil.
Serve with zoodles and Lotus Foods brown rice and millet ramen.
