Spicy Tofu and Vegetable Curry
Ingredients
- 1-14oz block extra firm tofu
- 1 small white onion
- 1 tbsp neutral oil or a little vegetable broth
- 3 garlic cloves
- 1 tbsp ginger
- 2 tbsp Thai red curry paste
- 1-15oz can coconut milk
- 1/2 cup water
- 2 zucchini
- 2 red bell peppers
- 1-2 tbsp tamari or soy sauce
- 1 tbsp fresh lime juice
- 1 tsp sriracha (optional)
- salt to taste
- brown sugar or maple syrup (optional)
- toasted cashews (optional for topping)
- red chili flakes (optional for topping)
- fresh basil (optional for topping)
Preparation
Press the tofu with paper towels and a heavy object to remove excess liquid, then cut into approximately 3/4-inch cubes and bake on a lined sheet at 400F until golden and slightly crispy.
Sauté the onion in 1 tbsp neutral oil or a little vegetable broth until translucent, about 5 minutes.
Add minced garlic and finely grated ginger, sauté until fragrant, about 30 seconds.
Add 2 tbsp Thai red curry paste and keep mixing on medium heat for about another minute.
Add 1-15oz can coconut milk and 1/2 cup water, then stir.
Add chopped zucchini and chopped red bell peppers, simmer until peppers are just fork tender.
Add the baked tofu and continue cooking for another minute until tofu is warmed through.
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.
Optionally, add a little brown sugar or maple syrup for sweetness if desired.
Top with toasted cashews, red chili flakes, and fresh basil.
