Coconut Red Curry With Tofu Recipe

Name: Coconut Red Curry With Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 ounces extra-firm tofu; 1 tablespoon peanut or safflower oil; 1-inch ginger root, peeled and minced; 2 shallots or 1 small onion, minced; 2 garlic cloves, minced; 1 Thai chile or 2 serrano peppers, seeded and thinly sliced; 2 tablespoons chopped cilantro stems; 8 ounces cremini mushrooms, quartered; 1/2 teaspoon sea salt, more to taste; 3 tablespoons prepared red curry paste; 1 cup unsweetened coconut milk; 2 teaspoons Asian fish sauce; Zest and juice of 1 lime; 1 cup snow peas; Basil and/or cilantro leaves, for garnish; Brown or white rice, for serving

Servings: persons

14 ounces extra-firm tofu
1 tablespoon peanut or safflower oil
1-inch ginger root, peeled and minced
2 shallots or 1 small onion, minced
2 garlic cloves, minced
1 Thai chile or 2 serrano peppers, seeded and thinly sliced
2 tablespoons chopped cilantro stems
8 ounces cremini mushrooms, quartered
1/2 teaspoon sea salt, more to taste
3 tablespoons prepared red curry paste
1 cup unsweetened coconut milk
2 teaspoons Asian fish sauce
Zest and juice of 1 lime
1 cup snow peas
Basil and/or cilantro leaves, for garnish
Brown or white rice, for serving

1
Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet.
2
Cover with another layer of paper towels and place another baking sheet on top.
3
Let sit for 20 minutes.
4
Cut into 1-inch cubes.
5
Heat oil in a large skillet over medium high heat.
6
Add ginger, shallots, garlic, chile and cilantro stems, and saute until tender, about 5 minutes.
7
Add mushrooms and saute until golden brown and tender, about 5 minutes.
8
Season with salt.
9
Stir in curry paste and cook 2 minutes.
10
Pour in coconut milk, scraping up any curry paste with a wooden spoon.
11
Add fish sauce, lime zest and juice.
12
Add tofu cubes and snow peas.
13
Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently.
14
Taste and add more salt and/or fish sauce if needed.
15
Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.

244

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 14 ounces extra-firm tofu, 1 tablespoon peanut or safflower oil, 1-inch ginger root, peeled and minced, 2 shallots or 1 small onion, minced, and more.

Yes, Coconut Red Curry With Tofu falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Red Curry With Tofu

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