Coconut curried tofu
Light unsweetened coconut milk
1 Tbsp, (nam pla)
Thai curry paste
14 oz, drained and cut into 1/2-inch cubes
1 pound(s), trimmed and cut into 1 1⁄2-inch pieces
Sweet red pepper(s)
1 medium, seeded and cut into strips
1 Tbsp, fresh, peeled and grated
2 Tbsp, fresh, chopped (optional)
- Stir together the coconut milk, fish sauce, honey, cornstarch, and curry paste in a small bowl until smooth; set aside.
- Heat 1 1⁄2 teaspoons of the oil in a large nonstick skillet over high heat. Add the tofu and cook, stirring often, until lightly golden, about 4 minutes; transfer to a bowl.
- Heat the remaining 1 1⁄2 teaspoons oil in the same skillet. Add the asparagus, bell pepper, water, and ginger; cook, stirring constantly, until the liquid evaporates and the vegetables are crisp-tender, about 3 minutes. Add the tofu and coconut milk mixture. Cook, stirring constantly, until thickened, about 1 minute. Serve sprinkled with the cilantro.
- Serving size: 1 generous cup