Vegan Thai Red Curry With Tofu And Vegetables Food

VEGAN THAI RED CURRY WITH TOFU AND VEGETABLES

Steps:

• Begin by making a coconut-based curry. Heat oil in a pan. Add onion-ginger and garlic to the pan.
• Sauté for 2-3 minutes on a medium-low flame.
• Adjust the heat to the 'medium' setting and pour in the coconut milk. Stir in tomato paste, red curry paste, chili sauce, lime juice, brown sugar, soy sauce, sriracha sauce, and lime zest. Stir to combine.
• Add spices (salt, chili flakes, and black pepper) and mix to combine. Allow it to simmer on a medium flame.
• Next, comes the central part of the dish - tofu! Squeeze water out of tofu and cut tofu into small cube-shaped pieces, giving it an appealing look. Set aside.
• Now, add a large assortment of vegetables such as bamboo shoots, red and yellow bell pepper, onions, zucchini, and basil.PROTIP- I prefer to keep my veggies tender-crisp and not soft. So, I have cooked them for only a few seconds.
• Finally, add tofu into the curry. Allow it to simmer for 2-3 minutes letting the appetizing smell spread through the entirety of your house.
• Add fresh basil leaves and take the pan off the heat. PROTIP - If you prefer crunchy veggies, then I would suggest adding vegetables after tofu soaks in all the curry flavor. Add vegetables and allow it to simmer for a minute or two.
• Serve with white rice and enjoy.

EASY VEGAN RED CURRY WITH TOFU AND VEGETABLES

Steps:

• Combine tofu and 3 tablespoons soy sauce in a small bowl and marinate for about 20 minutes.
• Remove the solid top layer of coconut cream from the coconut milk can and heat in a wok over medium heat. Add curry paste and stir-fry for 2 minutes. Add tofu, broccoli, mushrooms, leek, and carrot and stir-fry for 2 minutes. Pour in remaining coconut milk and simmer until vegetables are soft, about 5 minutes. Season with soy sauce, lemon juice, and sugar.

RED CURRY WITH TOFU & VEGETABLES

Steps:

• Heat 2 teaspoons of the oil in a large nonstick skillet (I use my nonstick wok) over medium-high heat. Add the tofu and cook, stirring every 2-3 minutes, until browned, about 6-8 minutes total. Transfer to a plate.
• Heat the remaining 2 teaspoons oil over medium-high heat. Add sweet potato and cook, stirring occasionally, until browned, 4 to 5 minutes.
• Add coconut milk, broth and curry paste to taste. Bring to a boil; reduce to a simmer and cook, covered, stirring occasionally, until the sweet potato is just tender, about 4 minutes.
• Add the tofu, green beans and brown sugar; return to a simmer and cook, covered, stirring occasionally, until the green beans are tender-crisp, 2 to 4 minutes.
• Stir in lime juice and salt. Sprinkle with cilantro and serve with lime wedges, over rice if desired.