Coconut Curry Tofu and Veggies
This is a one-pot vegetarian recipe loaded with veggies and packed with flavor. The creamy rich coconut milk combined with the red curry paste make one delicious sauce.
Ingredients
- 12 oz. tofu, extra firm
- 4 large carrots, (about 2 cups chopped)
- 2 cups sugar snap peas
- 1/4 head red cabbage
- 1 bunch of cilantro
- 1 lime
- 2 Tbsp. olive oil
- 2 Tbsp. red curry paste
- 1 can full-fat coconut milk
- 2 Tbsp. soy sauce
Instructions
- Prep Ingredients: Cut tofu into medium cubes about the size of a marble. Place cubes between a few sheets of paper towels to absorb any excess liquid. Cut carrots into small cubes (roughly the size of a dime). Thinly slice cabbage. Roughly chop cilantro. Cut the lime into wedges.
- Cook Tofu: Coat the bottom of a large deep pan with the olive oil. Over medium/high to high heat cook the tofu for 6-8 minutes or until slightly golden. Stir/flip the cubes every minute or so.
- Add Ingredients & Stir: Add coconut milk (see note 1), curry paste, snap peas & carrots. Stir until combined.
- Boil & Simmer: Bring the mixture to a boil (a lot of rapid bubbles) and then reduce to a simmer (some slower bubbles). Let is simmer for 5-8 minutes or until carrots are cooked through and sauce as thickened slightly. Stir occasionally.
- Soy Sauce: Once done cooking, stir in the soy sauce.
- Garnish and Serve: Serve with rice and top with red cabbage, cilantro and lime wedges/a squeeze of fresh lime juice. Refrigerate leftovers.
Notes
Note 1 - Canned Coconut Milk: Don't be alarmed if the coconut milk appears separated or chunky right out of the can. That is normal! It will smooth out once you stir it.
Nutrition
Serving: 0.25recipe | Calories: 388kcal | Carbohydrates: 21g | Protein: 13g | Fat: 31g | Sodium: 547mg | Fiber: 5g | Sugar: 9g
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