Red curry tofu & vegetable stew
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.
Extra firm tofu
14 oz, cut into 3⁄4-inch cubes
Uncooked red onion(s)
1 medium, chopped
Thai curry paste
1 tbsp(s), red variety
3 clove(s), large, minced
2 tsp(s), peeled, grated
Canned diced tomatoes
Canned unsweetened light coconut milk
Packed brown sugar
3 cup(s), florets
2 medium, sliced
1 medium, peeled, cored, and diced
1 item(s), cut into 6 wedges
- Place tofu between layers of paper towels and let drain, press- ing down occasionally on tofu to help release liquid, 15 minutes. Pat tofu dry.
- In a large nonstick skillet over medium heat, warm oil. Add tofu and cook, turning once, until browned in spots, about 6 minutes. Transfer tofu to a plate.
- To skillet, add onion and cook, stirring often, until softened, about 5 minutes. Add curry paste, garlic, and ginger and cook, stirring constantly, until fragrant, about 30 seconds. Stir in tomatoes, coconut milk, and brown sugar. Bring to a boil. Stir in cauliflower, carrots, apple, and salt. Return to a boil, reduce heat, and simmer, covered, until vegetables are crisp-tender, about 8 minutes. Stir in tofu; cover and simmer until tofu is heated through, about 2 minutes. Remove from heat and stir in cilantro. Serve with lime wedges.
- Per serving: 1 cup