Continuing the theme of vegetarian meals, I put together this coconut curry tofu that’s chock full of so many veggies you won’t even miss the meat. I’ve always enjoyed curry dishes and although it’s possible to make your own curry paste, it’s pretty time consuming and the packets you can buy at the store taste just as good – plus the unused portion will keep in your fridge for months. My favorite is ‘A Taste of Thai’ red curry paste, it has a great spicy kick to it.
If you’re like Vince and are afraid of tofu, don’t be, it’s delicious and absorbs the flavor of whatever sauce it happens to be simmering in. It’s also a breeze to cook with, you can throw it into pretty much anything without any prep work [unlike chicken... sometimes the sliminess of chicken gets to me]. You can find it in the produce section of most grocery stores and if my two nieces [c = 11 months, her first birthday is in 2 weeks!, and m = 3 years] love it, you will too.
Coconut Curry Tofu
- 1 can light coconut milk
- 3 tbsp soy sauce
- 3 tbsp fish sauce
- 2 tbsp brown sugar
- 3 tbsp ‘A Taste of Thai’ red curry paste
- 2 green onions, chopped
- 1 bunch basil, chopped
- 1/2 tsp fresh ginger, minced
- 2 garlic cloves, minced
- 2 shallots, minced
- 1/2 bell pepper, chopped [pick your favorite color or mix'n match like I did]
- 1 bunch snow peas [in the pod], halved
- 10 grape tomatoes, halved
- 1 bunch cilantro, chopped
- 7 oz. extra firm organic tofu [half the package], cut into bite-sized cubes
Bring coconut milk, soy sauce, fish sauce, brown sugar, and curry paste to a boil. Add the remaining ingredients to the pot and let simmer for 8-10 minutes. Let mixture stand for 2-3 minutes to thicken. Ladle over whole grain brown rice. Serves two plus leftovers.
[coconut milk + soy sauce make a pretty design in the pan]