Red curry tofu and vegetable bowls
Extra firm tofu
Uncooked red onion(s)
1 medium, chopped
Thai curry paste
1 Tbsp, red variety
3 medium clove(s), minced
2 tsp, grated, peeled fresh
Canned diced tomatoes
Light unsweetened coconut milk
Packed brown sugar
3 cup(s), 1/2 head, cut into small florets
2 medium, thinly sliced
1 medium, peeled, cored, and diced
1 cup(s), loosely packed leaves
1 item(s), cut into 6 wedges
- Place tofu between layers of paper towels and let drain 15 minutes, pressing down occasionally on tofu to help release liquid. Pat tofu dry.
- Heat oil in large nonstick skillet over medium heat. Add tofu and cook, turning once, until browned, about 6 minutes. Transfer tofu to plate.
- Add onion to skillet 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 boil. Stir in cauliflower, carrots, apple, and salt. Return to 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