Here’s a simple recipe for Tofu Red Curry:
Ingredients:
- 1 block of firm tofu, drained and pressed
- 1 tablespoon vegetable oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 2-3 tablespoons red curry paste (adjust to taste)
- 1 can (14 ounces) coconut milk
- 1 cup vegetable broth
- 2 tablespoons soy sauce or tamari
- 1 tablespoon brown sugar (optional)
- 2 cups mixed vegetables (such as bell peppers, broccoli, carrots, and snap peas)
- Salt, to taste
- Fresh cilantro and lime wedges for serving
- Cooked rice or noodles, for serving
Instructions:
- Prepare the tofu by draining it and pressing it between paper towels or clean kitchen towels to remove excess moisture. Cut the tofu into cubes and set aside.
- Heat the vegetable oil in a large skillet or pot over medium heat. Add the diced onion and cook until softened, about 2-3 minutes.
- Add the minced garlic and grated ginger to the skillet, and cook for another 1-2 minutes until fragrant.
- Stir in the red curry paste and cook for a minute to toast the spices.
- Pour in the coconut milk and vegetable broth, stirring to combine. Bring the mixture to a simmer.
- Add the tofu cubes to the simmering curry sauce along with soy sauce and brown sugar (if using). Let it simmer gently for about 10 minutes to allow the flavors to meld.
- Add the mixed vegetables to the curry sauce and tofu mixture. Simmer for an additional 5-7 minutes, or until the vegetables are tender but still crisp.
- Taste and adjust seasoning with salt if needed.
- Serve the tofu red curry hot over cooked rice or noodles. Garnish with fresh cilantro and lime wedges for extra flavor.
Enjoy your homemade tofu red curry!
