Red Curry Tofu Recipe
Mixed Vegetables: broccoli, zucchini, baby corn, onions, carrots, bamboo, bell peppers, cabbage, basil, cauliflower, coconut milk
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Tofu
Press the tofu to remove excess water, then cut it into cubes.
- 2
Sauté the Vegetables
In a large skillet or wok, heat the vegetable oil over medium heat. Add the chopped onions and sauté until translucent. Add the carrots, broccoli, zucchini, bell peppers, and cauliflower. Cook for about 5-7 minutes until they start to soften.
- 3
Add Tofu and Curry Paste
Add the cubed tofu and red curry paste to the skillet. Stir well to coat the tofu and vegetables with the curry paste.
- 4
Add Coconut Milk
Pour in the coconut milk and stir to combine. Bring to a gentle simmer and let cook for 10 minutes, stirring occasionally.
- 5
Add Remaining Vegetables
In the last 3-5 minutes of cooking, add the baby corn, bamboo shoots, cabbage, and fresh basil. Season with salt to taste.
- 6
Serve
Once all the vegetables are tender and the flavors have melded, serve the red curry tofu hot over rice or noodles.