Red curry tofu and vegetable stew

Name: Red curry tofu and vegetable stew
Prep time: 15 min
Cook time: 25 min
Total time: 55 min
Yield: 6 servings
Cuisine: Thai
Ingredients: 400 g Firm tofu extra firm; 2 tsp Canola oil; 1 medium Red onion chopped; 1 tbs Red curry paste Thai variety; 3 clove(s) Garlic crushed; 2 tsp Fresh ginger finely grated; 1 400g can Canned diced tomatoes (1 x 400g can); 1 cup(s) Light canned coconut milk (250ml); 3 tsp Brown sugar; 3 cup(s) Cauliflower (450g) florets; 2 medium Carrot(s) sliced; 1 medium Apple(s) peeled, cored and chopped; 1 cup(s) Fresh coriander leaves; 1 medium Lime(s) cut into 6 wedges

Points®

Total Time

55 min

Prep

15 min

Cook

25 min

Serves

Difficulty

Moderate

This is one of our favourite vegetarian meals to make on a chilly winter night. Keep in mind that it's important to get the tofu as dry as possible so that it gets a nice sear in the pan; try not to skip the draining step. We love the combination of coconut milk, curry paste, ginger, and garlic, which flavours the tomatoes, cauliflower, carrots, and yes, apples, for an additional touch of sweetness that really complements the brown sugar. It all comes together in one pot for the easiest cleanup ever. To make this a more substantial meal, you can spoon each serving of the curry over ½ cup of cooked rice noodles or brown rice.

Ingredients

Firm tofu

400 g, extra firm

Canola oil

2 tsp

Red onion

1 medium, chopped

Red curry paste

1 tbs, Thai variety

Garlic

3 clove(s), crushed

Fresh ginger

2 tsp, finely grated

Canned diced tomatoes

1 400g can, (1 x 400g can)

Light canned coconut milk

1 cup(s), (250ml)

Brown sugar

3 tsp

Cauliflower

3 cup(s), (450g) florets

Carrot(s)

2 medium, sliced

Apple(s)

1 medium, peeled, cored and chopped

Fresh coriander

1 cup(s), leaves

Lime(s)

1 medium, cut into 6 wedges

Instructions

Wrap tofu in paper towel and put on a plate. Put another plate on top and weigh it down using a full can of food. Leave for 15 minutes to drain, pour off the liquid and cut into 2cm cubes.
Heat oil in a large wok or non-stick frying pan over medium heat. Add tofu and cook, turning for 6 minutes, or until browned. Transfer tofu to a plate and set aside.
Add onion and cook, stirring, for 5 minutes or until softened. Add curry paste, garlic, and ginger and cook, stirring, for 30 seconds. Stir in tomatoes, coconut milk and brown sugar. Bring to the boil. Stir in cauliflower, carrots, apple, and season with salt. Return to the boil, reduce heat, and simmer, covered, for 8 minutes or until vegetables are tender. Stir in reserved tofu; cover and simmer for 2 minutes. Remove from heat and stir through coriander leaves. Serve with lime wedges.

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Red curry tofu and vegetable stew

Ingredients

Instructions

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