Tofu Veggie Curry with Zucchini and Peppers
Ingredients
- 1-14oz block extra firm tofu
- 1 small white onion
- 3 garlic cloves
- 1 tablespoon ginger
- 2 tablespoons Thai red curry paste
- 1-15oz can coconut milk
- 1/2 cup water
- 2 zucchini
- 2 red bell peppers
- 1-2 tablespoons tamari or soy sauce
- 1 tablespoon fresh lime juice
- 1 teaspoon sriracha (optional)
- salt to taste
- brown sugar or maple syrup (optional)
- cashews
- red chili flakes
- fresh basil
Preparation
Press tofu with paper towels and a heavy object to remove excess liquid, then cut into 3/4-inch cubes and bake on a lined sheet at 400F until golden and slightly crispy.
Sauté 1 small white onion in 1 tablespoon neutral oil or vegetable broth 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 mix on medium heat for about 1 minute.
Add 1-15oz can coconut milk and 1/2 cup water, then stir.
Add 2 chopped zucchini and 2 chopped red bell peppers, simmer until peppers are just fork tender.
Add the baked tofu and continue cooking for another minute until warmed through.
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. Add brown sugar or maple syrup if desired.
Top with toasted cashews, red chili flakes, and fresh basil.
