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