Tofu and vegetable Thai curry

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This is basically the same as my pork and vegetable Thai curry but made with tofu and it's really good!

I tried making it once with just plain tofu but it was, well, plain. This time I vacuum marinated the tofu for 4 hours in the refrigerator with:

1 tbsp. chili garlic sauce
1 tsp. toasted sesame oil
1 tsp. fish sauce (optional, omit to make vegetarian, or use vegetarian fish sauce, which is made from mushrooms)
1 tbsp. soy sauce

I used 1/3 of 15 oz. cake of extra firm tofu.

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When ready to cook:

Heat a small sauté pan with oil to cook the tofu. Remove excess marinate and discard. I like my tofu lightly browned, and it takes longer to cook than the vegetables, so I like to start it first in a separate pan. You can cook it all in one pan if you prefer.

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1/2 small yellow onion, sliced
1 carrot, thinly sliced
1/2 small green pepper, sliced
1 tbsp. ginger, minced
1 tbsp. garlic, minced
spinach
cilantro
basil

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Add a little oil to the sauté pan. Cook the onion for a few minutes.

Add the carrot and cook for a few minutes.

Add green pepper, garlic, and ginger and cook for a few minutes.

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Combine in a bowl:

1 tbsp. Thai red curry paste
1 tbsp. chili garlic sauce (optional for added heat)
1 tsp. rice vinegar
1 tsp. soy sauce
4.0 oz. unsweetened coconut milk

Add to the sauté pan and cook for a few minutes. Add water if the sauce gets too thick.

Add the cooked tofu.

Add a minute before serving:

spinach

And right before serving:

cilantro and basil
freshly ground black pepper

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Serve with rice.

About this Entry

This page contains a single entry by Rick Kasguma published on November 5, 2017 5:04 PM.

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