Vegan Thai Red Curry with Tofu
Ingredients
- 1 small white onion, diced
- 1 tablespoon neutral oil
- 3 garlic cloves, minced
- 1 tablespoon ginger, finely grated
- 2 tablespoons Thai red curry paste
- 1 (15-ounce) can coconut milk
- 1/2 cup water
- Bite-size broccoli florets or other quick-cooking vegetables
- 1 (14-ounce) package extra-firm tofu, cubed
Seasonings
- 1-2 tablespoons tamari or soy sauce
- 1 tablespoon fresh lime juice, or to taste
- 1 teaspoon sriracha, optional
- Salt, to taste
- Brown sugar, optional, to taste
Toppings
- 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 finely grated ginger and sauté until fragrant, about 30 seconds
Add Thai red curry paste and mix on medium heat for about 1 minute
Add coconut milk and water and stir to combine
Add bite-size broccoli florets or other quick-cooking vegetables and cubed tofu, then simmer until broccoli is fork tender
Remove from heat and stir in tamari or soy sauce, fresh lime juice, sriracha if using, salt to taste, and brown sugar if desired
Serving
Top with cashews, red chili flakes, sesame seeds, and fresh basil
Serve with zoodles and Lotus Foods brown rice and millet ramen
