Thai Red Curry with Tofu and Vegetables
Ingredients
- 1 small white onion, diced
- 1 tablespoon neutral oil
- 3 garlic cloves, minced
- 1 tablespoon fresh ginger, finely grated
- 2 tablespoons Thai red curry paste
- 1 (15 oz) can coconut milk
- 1/2 cup water
- Broccoli florets, bite-size
- 1 (14 oz) packet extra-firm tofu, cubed
- 1-2 tablespoons tamari or soy sauce
- 1 tablespoon fresh lime juice
- 1 teaspoon sriracha (optional)
- Salt to taste
- Brown sugar (optional, to taste)
Garnishes
- Cashews
- Red chili flakes
- Sesame seeds
- Fresh basil
Accompaniments
- Zoodles
- Lotus Foods brown rice and millet ramen
Preparation
Sauté the diced onion in neutral oil until translucent, about 5 minutes.
Add minced garlic and grated ginger and sauté until fragrant, about 30 seconds.
Add Thai red curry paste and mix on medium heat for about 1 minute.
Stir in coconut milk and water.
Add broccoli florets and cubed tofu and simmer until broccoli is fork tender.
Remove from heat and stir in tamari or soy sauce, fresh lime juice, sriracha if using, and salt to taste.
Optionally, add brown sugar to taste.
Serving suggestions
Top with cashews, red chili flakes, sesame seeds, and fresh basil.
Serve with zoodles and brown rice and millet ramen.
