Thai Red Curry with Tofu
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 or other quick-cooking vegetables
- 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 (for topping)
- red chili flakes (for topping)
- sesame seeds (for topping)
- fresh basil (for topping)
Preparation
Sauté the onion in neutral oil until translucent, about 5 minutes.
Add minced garlic and grated ginger, sauté until fragrant, about 30 seconds.
Add Thai red curry paste and mix on medium heat for another minute.
Stir in coconut milk and water.
Add broccoli florets and tofu cubes, simmer until broccoli is fork tender.
Remove from heat and stir in tamari or soy sauce, lime juice, 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 brown rice and millet ramen.
