Red Curry Tofu and Vegetable Bowls
- Total Time
- 0:55
- Prep
- 0:15
- Cook
- 0:25
- Serves
- 6
- Difficulty
- Easy
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lite firm tofu14 oz, cut into 3/4-inch cubes
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canola oil2 tsp
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uncooked red onion(s)1 medium, chopped
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Thai curry paste1 Tbsp, red variety
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garlic clove(s)3 medium clove(s), minced
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ginger root2 tsp, grated, peeled fresh
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canned diced tomatoes14 ½ oz
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light unsweetened coconut milk1 cup(s)
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packed brown sugar1 Tbsp
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uncooked cauliflower3 cup(s), 1/2 head, cut into small florets
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uncooked carrot(s)2 medium, thinly sliced
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fresh apple(s)1 medium, peeled, cored, and diced
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table salt½ tsp
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cilantro1 cup(s), loosely packed leaves
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fresh lime(s)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