Vegetable Tofu Curry

Posted in Beans & Legumes, Dairy Free, Dinner, Sauces, Thai, Vegan, Vegetables, Vegetarian

You should try tofu and this is a great way to do it. The curry makes it almost an invisible ingredient and since tofu adds only texture to the dish…….except for the whopping vegetable protein addition…..give it a try. This curry dish can be made with more or less curry paste and if panang curry paste is not on your grocers shelf substitute red or green curry paste.

Ingredients

1 bunch broccoli, flowerettes
2 medium carrots, thinly sliced
2 cup mushrooms, sliced
1 cup snow peas
1 cup fresh or frozen green string beans
1 cup firm tofu
1/4 cup frozen peas
1/4 red pepper, cut into thin strips
20 whole basil leaves

Sauce

2 cups unsweetend AROY-D coconut milk
2 tbls panang curry paste
1/2 teas sugar
1 tbls fish sauce

Directions

Slice “firm” tofu into 1″ slices. Place between paper towel and weight with cutting board to remove moisture. This should take about 30 minutes, enough time to prepare vegetables. Cut into 1″ cubes. Heat oil in fry pan and fry until golden. Place in a large bowl.
Heat wok and add broccoli, carrot, beans, mushrooms and snow peas and a small amount of water(2 tbls). Cover and steam until broccoli is bright green and just and slightly tender. Add the peas stirring to combine. Place in the bowl with the tofu.
Add to the wok the coconut milk, sugar and the curry paste. Bring to a high heat boil and when you see the the oils of the curry paste floating on the surface of the sauce (called the cracking stage) add the fish sauce and all the reserved vegetables.
Stir to combine and heat through. Add red pepper strips and basil just before serving.

Serving Suggestions:
Serve with steamed rice.