Vegan Thai Red Curry with Tofu
Ingredients
- 1 small white onion
- 1 tablespoon neutral oil
- 3 garlic cloves, minced
- 1 tablespoon ginger, finely grated
- 2 tablespoons Thai red curry paste
- 1 (15-ounce) can coconut milk
- 1/2 cup water
- broccoli florets, bite-size
- extra-firm tofu, cut into 3/4 inch cubes
- 1-2 tablespoons tamari or soy sauce
- 1 tablespoon fresh lime juice
- 1 teaspoon sriracha, optional
- salt, to taste
- brown sugar, optional
- cashews
- red chili flakes
- sesame seeds
- fresh basil
- zoodles
- brown rice and millet ramen
Preparation
Sauté 1 small white onion in 1 tablespoon neutral oil until translucent, about 5 minutes.
Add 3 minced garlic cloves and 1 tablespoon finely grated ginger. Sauté until fragrant, about 30 seconds.
Add 2 tablespoons Thai red curry paste and keep mixing on medium heat, about another minute.
Add 1 (15-ounce) can coconut milk and 1/2 cup water and stir.
Add bite-size broccoli florets and extra-firm tofu cut into 3/4 inch cubes and simmer until broccoli is fork tender.
Remove from heat and stir in 1-2 tablespoons tamari or soy sauce, 1 tablespoon fresh lime juice, 1 teaspoon sriracha (optional), and salt to taste.
Optionally, add a little brown sugar if desired.
Top with cashews, red chili flakes, sesame seeds, and fresh basil.
Serve with zoodles and brown rice plus millet ramen.
