Vegetable And Tofu Red Curry Food

VEGAN COCONUT RED CURRY WITH TOFU AND VEGETABLES

Steps:

• Place the kombu and water in a small saucepan and simmer with a gentle rolling boil for about 15 minutes. Remove saucepan from the heat and remove the kombu from the water (keep it for other recipes). Save the kombu infused water for later.
• In a saute pan, heat one tablespoon of oil in medium-high temperature. Add the diced potatoes and saute while stirring occasionally until almost cooked. Remove from the pan and set aside.
• If needed, add a little more oil to the same pan and place in the cubed tofu. Sprinkle with a little salt and saute while turning on all sides every now and then, until tofu is golden and crispy on the outside. Remove from the pan and set aside.
• Saute the cauliflower florets and courgette/zucchini in the same way, but separately and without salt, until they are half cooked. Remove from the pan and set aside.
• Blend all the sauce-mix ingredients together and set aside. If using the lemongrass tea, allow the tea to cool before adding to the blender.
• If the saute pan is deep enough to contain everything, you make continue to make the curry in the same pan.
• Heat 2 teaspoons of oil on medium temperature. Add the paprika, ground cumin, coriander seed powder and cardamom powder or pods. Toss and roast for about 10 seconds.
• Next, add the blended mixture and cook for a few minutes. Add the crushed tomatoes and whole kaffir lime leaves, and cook until reduced to a rather thick paste. Add the kombu water followed by the coconut milk. Add more water if needed to make more sauce.
• Toss in all the pre-cooked vegetables and tofu, and the two whole kaffir lime leaves. Stir gently to combine, taking care not to break the tofu.
• Season to taste. Then, simmer covered for about 12 - 15 minutes until all vegetables are cooked through and sauce has thickened.
• Taste and adjust seasonings if needed. Garnish with chopped coriander leaves/cilantro. Serve warm with fragrant boiled rice.

TOFU CURRY

Steps:

• Place the onions, garlic, tomatoes, and ginger together in a saucepan and cook for 3-4 minutes, until the onion has softened.
• Add the dried spices, thyme, jalapeno peppers and water (or stock) and simmer over a low heat for about 7 minutes.
• Stir in the tofu and cook for a further 8 minutes. Serve with boiled rice.

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.

VEGGIE THAI RED CURRY

Steps:

• Whizz the paste ingredients in a food processor. Marinate the tofu in 2 tbsp soy sauce, juice 1 lime and the chopped chilli.
• Heat half the oil in a large pan. Add 3-4 tbsp paste and fry for 2 mins. Stir in the coconut milk with 100ml water, the courgette, aubergine and pepper and cook for 10 mins until almost tender.
• Drain the tofu, pat dry, then fry in the remaining oil in a small pan until golden.
• Add the mushrooms, sugar snaps and most of the basil to the curry, then season with the sugar, remaining lime juice and soy sauce. Cook for 4 mins until the mushrooms are tender, then add the tofu and heat through. Scatter with sliced chilli and basil and serve with jasmine rice.

COCONUT RED CURRY WITH TOFU

Steps:

• Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.
• Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.
• Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.

THAI RED CURRY TOFU

Steps:

• Drain and press the tofu (follow my how to press tofu guide for additional information) to remove excess moisture and water. Once pressed, slice the block into 1-inch cubes and pat with a clean kitchen linen or paper towel to absorb any excess moisture.
• Combine the coconut milk, red curry paste, and water in a medium saucepan. Bring to a boil, whisking the mixture until smooth. Reduce to low heat. Add the fish sauce and lime leaves. Simmer until thickened and slightly reduced, and keep warm while you prepare the tofu and vegetable mixture. Discard the lime leaves before using.
• While the sauce thickens, heat 1 tablespoon of oil in a large, non-stick skillet (12-inch diameter) over medium-high heat. Once the oil is hot, carefully add the tofu pieces and spread into a single layer, setting them apart slightly. Season with salt. Sear the tofu pieces for 1 to 2 minutes on each side, flipping until lightly golden on all sides. Transfer to a large plate and set aside.
• Add the remaining tablespoon of oil to the pan and increase to high heat. Add the green beans, a generous pinch of salt, and sauté for 3 to 4 minutes, tossing occasionally, until lightly blistered. Add the diced ginger, garlic, and jalapeño pepper and sauté for 30 to 45 seconds, stirring frequently, or until fragrant. Add the onion and red bell pepper to the pan, and cook for 3 to 4 minutes, tossing frequently, until the green beans are tender and the onion and bell pepper have softened.
• Add the tofu back into the pan and pour the warm curry sauce over the mixture, gently tossing the mixture. The sauce should sizzle as it hits the pan. Continue cooking until the tofu is heated through and the mixture has thickened. Stir in the juice of half a lime and the chopped cilantro. Season to taste with salt or fish sauce as needed.
• Serve the curry over steamed coconut rice (or jasmine rice) with lime wedges for squeezing. Garnish with cilantro and Thai basil leaves, if using.

LEMONGRASS TOFU AND VEGETABLE CURRY RECIPE

Steps:

• To begin making the Lemongrass Tofu and Vegetable Curry Recipe we have to get a set of ingredients ready. Keep the vegetables cut and ready.
• Make the Lemon Grass Curry Paste, by blending all the curry paste ingredients into a smooth paste adding very little water. Keep this aside.
• Next make the homemade tomato puree. Keep this aside. I most often make a batch of it and refrigerate it, so when I have to make recipes like this, it comes in handy.
• Whisk the coconut milk, tomato puree, the lemon grass curry paste, salt, turmeric powder and curry powder until well combined. Check the salt and spice levels and adjust it to suit your taste. Add in the tofu cubes and keep this aside.
• Now we are ready to bring out ingredients together for the Lemongrass Tofu and Vegetable Curry Recipe.
• Heat a teaspoon of oil in a large wok; add in all the vegetables together, sprinkle some salt and stir fry on high heat until the vegetables are lightly cooked and steamed. Once the vegetables are cooked, pour in the Lemon grass curry mixture along with the tofu and stir to combine.
• Turn the heat to medium high and bring the curry to a boil. After a minute of boiling, turn off the heat and transfer the curry to a serving bowl.
• Serve the Tofu and Vegetable Curry along with brown rice or even Thai Jasmine Sticky Rice Recipe, Papaya Orange Pomegranate Salad Recipe With Roasted Peanuts and Coconut Tapioca Pudding Recipe with Spicy Strawberry Sauce for as healthy wholesome weeknight dinner.

THAI RED CURRY WITH TOFU & VEGETABLES

Steps:

• Heat the oil in a 3-quart saucepan over medium-high heat until shimmering hot. Add the curry paste and cook, stirring frequently, until fragrant, 20 seconds. Take the pan off of the heat and stir in the snap peas, shallots, pepper, coconut milk, lime leaves (if using), sugar, and 1 cup water. Stir to combine. Add the tofu. Bring to a simmer over medium heat, cover, and cook until the vegetables are tender, 8 to10 minutes. Stir in the basil, soy sauce, and lime juice. Let rest off the heat for 5 minutes. Season to taste with salt.

VEGAN RED CURRY TOFU

Steps:

• Heat 2 tablespoons of oil in a wok or skillet over medium high heat. Add the onions and chopped tomatoes, and fry for 2-3 minutes. Add the red curry paste and fry for another minute.
• Add the coconut milk and water (or stock), and bring to a boil. Add the tofu, turn the heat down to medium low, cover, and simmer for 10 minutes. Stir in the snap peas and bell peppers and simmer for another 3-4 minutes. Season with salt to taste.

PANANG CURRY WITH TOFU AND VEGETABLES

Steps:

• Combine water, brown rice, soy sauce, and salt in a rice cooker. Cover and cook according to manufacturer's directions, about 35 minutes.
• Heat vegetable oil in a wide skillet over medium heat. Add curry paste; cook and stir until fragrant, 1 to 2 minutes. Add coconut milk, fish sauce, white sugar, and lime leaves. Reduce heat to medium-low and simmer, covered, until flavors combine, about 5 minutes. Stir in tofu, broccoli, red bell pepper, and carrots. Cook and stir until vegetables are tender but not soft, 1 to 2 minutes.
• Serve panang curry over brown rice.

THAI RED CURRY WITH TOFU

Steps:

• Prepare the tofu by wrapping a block of it in a clean dish towel and set something heavy on it, like a cast iron pan. This is to get rid of excess water in the tofu and is commonly done whenever tofu is used in a recipe.
• Heat a wok to medium heat and scoop out the thick cream on top of the coconut milk into the wok until it starts to bubble. Then, mix in the red curry paste. Continue to sauté until fragrant. What you are doing here is boiling off the water in the cream so that fat breaks down further and develops more flavor.
• Reduce the heat to a low simmer. Add the bamboo shoots, the remainder of coconut milk, 3 cloves of garlic, fish sauce, peapods, and palm sugar. Simmer for 10 minutes. If you would like your curry to be more of a soup, add 1 cup of chicken stock.
• While the curry is simmering, unwrap the tofu and cut it into cubes. Add in the cornstarch until it is fully coating the cubes. In a medium frying pan, heat 2 tablespoons of oil. Add in the garlic and tofu, and cook until golden brown and crispy. Add the tofu to the curry.
• Serve over rice or noodles.

THAI VEGETABLE AND TOFU RED CURRY

Steps:

• Steam the vegetables individually with a pinch of ginger powder until half done and keep aside. , Heat about a tbsp of oil in a wide pan and slightly brown the tofu. Keep aside. , In the same pan, add the remaining oil and saute the onions and green onions until translucent. , Add the red curry paste and cook for about a minute or so. , Add the coconut milk and let it come to a boil. Simmer for about 5 minutes. , Now add steamed vegetables, pineapple and cook for about 8-10 minutes. , Then add the tofu and salt to taste. Add water if needed to bring it to required consistency. , Bring it to a gentle boil and simmer for about 10 more minutes. , Check if vegetables are done. , Keep in mind that the vegetables should still have a bite to it and should not be too mushy. , Tear a few basil leaves and add at the end. , Mix well and serve.,

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.

CURRY-COCONUT SAUCE

Steps:

• In a small bowl, combine the coconut milk, soy sauce, sugar, and ½ teaspoon kosher salt.
• Place a wok or skillet over medium-high heat. Add olive oil and heat for 30 seconds. Add red pepper flakes, zest, garlic, and curry powder and stir-fry until fragrant, about 15 seconds.
• Add the coconut-milk mixture and bring to a boil. Cook until the sauce thickens slightly, 1½ minutes. Add basil. Pour into a bowl.

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.

VEGETABLE THAI RED CURRY

Steps:

• In a sauce pan, sauté the garlic and onion in 2 tbsp of water or vegetable stock. If you prefer, you can cook in 2 tsp of olive oil, avocado oil or coconut oil.
• Add the curry paste, stir to combine and cook for 3 minutes.
• Add the coconut milk and chopped carrots and simmer lightly over medium heat for 4 minutes.
• Add the rest of the vegetables and stir to combine. Continue simmering for about 10 minutes until all the veggies are tender.
• Stir in the soy sauce, sugar and lime.
• Serve with rice or another whole grain of choice. Optional toppings include peanuts or cashews, fresh lime juice, cilantro or green onion.

QUICK VEGETABLE & TOFU CURRY

Steps:

• If time permits, drain the tofu. This is what I like to do: Remove tofu from its packaging. Place tofu in colander. Place the tub it arrived in on top. (If it didn't arrive in a tub, simply fold a tea towel around it, and place it in the colander.) Place something heavy, such as 28-oz can plum tomatoes, inside the tub (or on top of the towel). Place colander in sink to drain for 10-15 minutes. See photo above for reference. Heat oven to 425ºF.
• Cut tofu into cubes, roughly 1-inch. Spread onto a parchment-lined sheet pan. Drizzle with a little bit of olive oil, season with salt. Toss gently. Spread out. Transfer pan to the oven and cook for about 15 minutes. You're not trying to get these super crispy, just lightly golden (so they don't turn to mush in the curry).
• In a large skillet over high heat, add the oil, then the onions. Season with a big pinch of salt. Stir. Cover pan and immediately turn heat down to low. Cook for 10 to 15 minutes or until onions begin to take on some color.
• Cut off tough bottom stem of cauliflower. Remove only the very tough outer leaves. Cut the remaining leaves roughly, and cut the cauliflower into florets. Remove the leaves from the kale stems. Chop the leaves roughly.
• When the onions are ready, open the lid, allowing the water to drip back into the pan. Add the curry paste and spices and cook for a minute or two, or until the onion is evenly coated in the spices, and the spices are beginning to toast.
• Add the coconut milk. Fill the empty can with water, and add it to the pan. Fill it again halfway and add to the pan - you need about 2 3/4 cup water. (Note: If you like a brothier curry, add 2 cans full of water (3 cups); if you like a thicker curry, use 2.75 cups water.) Bring to a simmer. Add the brown sugar and a teaspoon of kosher salt. Add the cauliflower and the tofu and simmer at a good pace - turn the heat up if necessary - for about 10 minutes or until the cauliflower is tender. Check with a paring knife. (Note: Cauliflower quickly goes from being uncooked/tough to knife tender. Keep in mind the texture of the finished dish ultimately is on the mushy side ... there are no crispy elements here. On subsequent days, the texture of the vegetables gets even softer, but I find the flavor gets even better.)
• Add the kale, and stir to combine. Taste the broth. Add more salt if necessary. Add a squeeze of lime if necessary, too. (Note: Depending on the size/shape of the pan you are using, the broth may evaporate more (or less) quickly. If you find you need more liquid, simply add water by the quarter cup; if it's too liquidy, simmer it until it thickens slightly and the flavors concentrate.)
• Serve with rice or naan, if you wish.

TOFU RED CURRY WITH VEGETABLES

Steps:

• Prepare the tofu: Preheat the oven to 425ºF and spray a pan with cooking spray. Cut into cubes and add to the pan. Spray with another layer of cooking spray, sprinkle with salt & pepper and bake for 30 minutes, flipping halfway through.
• Prepare the curry: While the tofu is cooking, heat the oil in a large skillet and add the shallot, garlic, and ginger. Saute for 2 minutes until the garlic is fragrant. Add the red curry paste, coconut milk, and tamari, and bring to a boil. Add the veggies (minus scallions), stir them into the broth and turn down the curry to a simmer. Simmer until the potatoes are tender, about 15 minutes.
• When the tofu is done, add it into the pot and cook another few minutes.
• To serve: separate the rice between four bowls. Scoop curry on top of the rice. Garnish with sliced scallions, fresh herbs, and sesame seeds if desired.

TOFU RED CURRY WITH RICE NOODLES

Steps:

• Cook the noodles as the label directs. Drain and set aside.
• Meanwhile, heat a large pot over medium-high heat. Add the curry paste and cook, stirring constantly, until it turns deep red, 30 seconds to 1 minute. Stir in the coconut milk, ginger and brown sugar. Increase the heat to high and bring to a vigorous simmer. Stir in the squash, haricots verts and bell pepper. Cover, reduce the heat to medium and cook until the squash is just tender and the beans and bell pepper are crisp-tender, about 10 minutes.
• Stir in the fish sauce and season with salt. Stir in the tofu and cook, uncovered, until warmed through, about 1 minute. Divide the noodles and curry mixture among bowls. Top with basil and serve with lime wedges.

VEGETABLE AND TOFU RED CURRY

Steps:

• Rinse rice briefly in a sieve and drain, shaking sieve to remove excess water. Bring rice and 1 1/2 cups water to a boil in a 1 1/2- to 2-quart heavy saucepan over high heat, then cover pan with a tight-fitting lid and cook rice over low heat until water is absorbed and rice is tender, about 15 minutes.
• Meanwhile, cook onion in oil in a wide 4-quart heavy pot over moderately high heat, stirring occasionally, until pale golden, about 3 minutes. Reduce heat to moderate, then add garlic and curry paste and cook, stirring, 1 minute. Stir in coconut milk, salt, and remaining 1/4 cup water and bring to a boil. Stir in vegetables and return to a boil. Cover pot, then reduce heat and cook at a brisk simmer, stirring occasionally, 2 minutes. Gently stir in tofu and simmer curry, partially covered, until vegetables are tender, 7 to 8 minutes. Remove pot from heat and stir in fish sauce and salt to taste. Serve curry with rice.

VEGGIE-PACKED TOFU COCONUT RED CURRY SOUP

Steps:

• Melt the coconut oil in a large Dutch oven over medium heat. Add the onions and carrots. Cook for 3 minutes, or until they're just beginning to soften. Stir in the garlic, curry paste, and ginger and heat for 1 minute, until fragrant.
• Add the mushrooms and bok choy to the pot and stir to coat them in the curry paste. Cook for about 5 minutes, or until the vegetables are tender.
• Pour the broth, coconut milk, and soy sauce into the pot. Bring to a slow boil, then reduce to a simmer and cook for 10 minutes. Add the tofu cubes and cook for 5 minutes more.
• Remove from heat, season with salt to taste, and add sugar, if using. Ladle into bowls and garnish as desired.

VEGAN GLUTEN-FREE RED CURRY TOFU WITH VEGETABLES

Steps:

• Gather the ingredients.
• Like most vegan tofu recipes, this one will taste best if you press the tofu first.
• After your tofu is well-pressed, chop it into about 3/4-inch (bite-sized) chunks.
• In a medium-sized saucepan, combine the basil, vegetarian red curry paste, and coconut over medium-high heat, stirring well to mix curry paste.
• Add the remaining ingredients, including the sliced carrot, green peas, baby corn, and pressed and chopped tofu. Bring the mixture to a slow simmer.
• Cover the pot and allow your curry to cook for about 10-12 minutes or until the veggies are tender, but not overcooked.
• Serve your vegan Thai red curry over rice if desired. Or pair it with a whole grain, such as quinoa or kaniwa for the extra protein boost.

VEGETABLE CURRY

Steps:

• Drain the tofu. Cut into medium-sized cubes. Toss the tofu cube with corn starch in a bowl. Heat some oil in a large pan and cook the tofu cubes on high heat for about 6 minutes until crispy. Set aside.
• Again, heat some oil in the same pan and sauté the onion for about 2-3 minutes. Stir in the green curry paste and the curry powder and cook for another minute. Then add the sweet potatoes, the carrots, and the chickpeas and cook for another 2 minutes.
• Add the coconut milk and the vegetable broth and cook covered with a lid on medium heat for 10 minutes.
• Then add the broccoli and cook for 4 minutes. Stir in the spinach and the cooked tofu cubes and cook for another minute. Season with salt and pepper. If your sauce is too thin, add one teaspoon of corn starch, which you stir into one tablespoon of water. Cook until you reach your desired consistency. Serve over brown rice or basmati rice. Enjoy!