Asian•quick
Vegan Red Curry Tofu
This vegan red curry tofu is a quick, easy, and super flavorful dish that won't have you missing meat! Puffs of fried tofu are the perfect vehicle for a sauce made with Thai red curry paste and coconut milk.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tablespoons vegetable oil
- 1 medium onion ((thinly sliced))
- 1 tomato ((chopped))
- 3 tablespoons Thai red curry paste
- 1 1/4 cups coconut milk
- 1 1/2 cups water or vegetable stock
- 1 pound fried tofu triangles
- 1 cup snap peas ((washed and trimmed))
- ½ of a red bell pepper ((thinly sliced))
- Salt ((to taste))
Instructions
- 1
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.
- 2
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.