Thai Red Curry with Tofu and Vegetables
Ingredients
- 1 small white onion
- 1 tablespoon neutral oil
- 3 garlic cloves
- 1 tablespoon ginger
- 2 tablespoons Thai red curry paste
- 1 (15 oz) can coconut milk
- 1/2 cup water
- Broccoli florets (bite-size)
- Extra-firm tofu (cut into 3/4 inch cubes)
- 1-2 tablespoons tamari or soy sauce
- 1 tablespoon fresh lime juice
- 1 teaspoon 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 oil until translucent, about 5 minutes.
Add garlic and ginger; sauté until fragrant, about 30 seconds.
Add Thai red curry paste and mix on medium heat for another minute.
Add coconut milk and water; stir well.
Add broccoli florets and tofu; simmer until broccoli is fork tender.
Remove from heat and stir in tamari or soy sauce, lime juice, sriracha if using, 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 with millet ramen.
Tips
Substitute broccoli with other quick-cooking vegetables if desired.
