Vegan Red Curry Tofu (via)

Serve with a side of rice (obviously). Sesame seeds, scallions, Lao Gan Ma are good toppings.

Ingredients

  • 1 pound fried tofu triangles (extra firm tofu)
  • 3 tablespoons Thai red curry paste
  • 1 cup snap peas (ends trimmed)
  • 1 tomato (chopped)
  • 1 red bell pepper (thinly sliced)
  • 1 medium onion (thinly sliced)
  • 1 ¼ cups coconut milk
  • 1 ½ cups water or vegetable stock
  • Salt to taste
  • 2 tablespoons vegetable oil

Instructions

  1. Heat 2 tablespoons of oil in a wok or skillet over medium high heat. Add the onions and chopped tomatoes, and fry for 2-3 minutes.
  2. Add the red curry paste and fry for another minute.
  3. Add the coconut milk and water (or stock), and bring to a boil.
  4. Add the tofu, turn the heat down to medium low, cover, and simmer for 10 minutes
  5. Stir in the snap peas and bell peppers and simmer for another 3-4 minutes.
  6. Season with salt to taste