Thai Curried Tofu and Bowties
- Total Time
Coconut milk, fresh ginger, and red curry paste (a blend of chiles, garlic, onion, lemongrass, and spices) are staples in Thai cuisine.
low-fat tofu15 oz, firm
canola oil1 Tbsp
ginger root1 Tbsp, fresh, peeled and minced
garlic clove(s)2 clove(s), medium, minced
Thai curry paste1 ½ tsp, (red)
uncooked onion(s)1 medium, chopped
canned diced tomatoes14 ½ oz
light unsweetened coconut milk1 cup(s)
frozen mixed vegetables12 oz, broccoli, cauliflower and carrot variety
cilantro1 Tbsp, fresh, chopped
table salt¾ tsp
cooked pasta3 cup(s), hot. bowtie variety
- Wrap the tofu in paper towels and place on a plate. Place a heavy saucepan on top and let it stand for 20 minutes to press out the excess liquid. Cut the tofu into 1⁄4-inch cubes.
- Heat 1 1⁄2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, turning occasionally, until golden, about 2 minutes. Transfer the tofu to a plate.
- Heat the remaining 1 1⁄2 teaspoons oil in the same skillet over medium-high heat. Add the ginger, garlic, and curry paste. Cook, stirring frequently, until fragrant, about 20 seconds. Add the onion, reduce heat to medium, and cook, stirring occasionally, until the onion is softened, about 5 minutes.
- Add the tomatoes, coconut milk, and sugar; bring to a boil. Reduce the heat to medium-low and cook, stirring occasionally, until slightly thickened, 5–6 minutes. Add the bag of broccoli, cauliflower, and carrots and the tofu. Cook, covered, until the vegetables are tender, 18–20 minutes.
- Remove the skillet from the heat, then stir in the cilantro and salt. Serve with the bowties. Yields 1 1⁄4 cups sauce and 3⁄4 cup pasta per serving.