Red curry tofu & vegetable stew
3
Points® value
Total Time
55 min
Prep
15 min
Cook
25 min
Serves
6
Difficulty
Easy
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 skillet for the easiest cleanup ever. To make this a more substantial meal, you can spoon each serving of the curry over 1/2 cup of cooked rice noodles or brown rice.
Ingredients
Extra firm tofu
14 oz, cut into 3⁄4-inch cubes
Canola oil
2 tsp(s)
Red onion
1 medium, chopped
Thai curry paste
1 tbsp(s), red variety
Garlic
3 clove(s), large, minced
Ginger root
2 tsp(s), peeled, grated
Canned diced tomatoes
14½ oz
Canned unsweetened light coconut milk
1 cup(s)
Packed brown sugar
1 tbsp(s)
Uncooked cauliflower
3 cup(s), florets
Carrots
2 medium, sliced
Apple
1 medium, peeled, cored, and diced
Table salt
½ tsp(s)
Cilantro
1 cup(s)
Lime
1 wedge(s), cut into 6 wedges