Quick and Easy Vegan Coconut Red Curry with Tofu
Ingredients
- 1 package firm tofu, cut into cubes
- 160ml coconut milk
- 1 1/2 tbsp red chili powder
- 4 tbsp water
- 3 cloves garlic, minced
- 1 inch ginger, finely chopped
- 1 yellow onion, thinly sliced
- 2 kaffir lime leaves
- 1 tomato, cut into wedges
- 1/4 cup water
- 1 tbsp vegan fish sauce
- 1 tsp brown sugar
- Salt and pepper for taste
- Oil for cooking
- Chopped coriander
Preparation
Mix together coconut milk, red chili powder, and water. Set aside.
Heat 2 tbsp of oil in a wok and fry the tofu until brown. Set aside.
Heat another 1 tbsp of oil in the same wok and sauté the garlic, ginger, and yellow onion until fragrant.
Add the kaffir lime leaves and tomato, stir and cook the tomato for 2 minutes before adding the coconut milk mixture.
Cook for 2 minutes, stirring frequently to keep it smooth and prevent curdling.
Add vegan fish sauce, brown sugar, salt, and black pepper for taste.
Lastly, add the tofu and stir to coat it well with the curry. Remove from heat and serve hot with rice.
