Easy Vegan Recipe
Dish Info
Servings
8
Calories
317
Minutes
40
Vegan Tofu Red Curry ▢ Extra Firm Tofu ▢ Cornstarch ▢ Olive Oil ▢ Garlic Powder ▢ Salt Red curry ▢ Coconut Oil ▢ Red Curry Paste ▢ Garlic Cloves ▢ Fresh Grated Ginger ▢ Vegetable Broth ▢ Red Bell Pepper ▢ Green Beans ▢ Canned Coconut Milk ▢ Soy Sauce ▢ Brown Sugar ▢ Kaffir Lime Leaves ▢ tablespoons Lime Juice ▢ Thai Basil Leaves ▢ Canned Coconut Cream
Squeeze the tofu between two heavy boards before pulling it apart into small to resemble chicken strips and mixing them with oil, cornstarch, garlic powder, and salt.
1
Cook the coated tofu pieces in the oven at 400°F (200°C) for 30 minutes or in an air fryer at 400°F (200°C) for 12 minutes until they become crispy.
2
To prepare the vegan Red Curry Sauce, heat a large saucepan over medium-high heat with coconut oil and add the red curry paste, garlic, grated ginger before cooking until fragrant.
3
Pour the vegetable stock and stir the vegan tofu red curry sauce before simmering it for three minutes until it has reduced by about half.
4
Pour the canned coconut milk, the kaffir lime leaves, brown sugar, and soy sauce before stirring the vegan red curry sauce and bringing it to a simmer again.
5
Add all the Tofu Red Curry vegetables: green beans, broccoli, red bell pepper, as well as the cooked tofu chunks, and toss the Vegan Red Curry until it's cooked.
6
Serve the Vegan Tofu Red Curry with a bowl of coconut rice or plain jasmine rice, and decorate the bowl with a few fresh kaffir lime leaves and chili flakes.
7
Prep Time: 10 minutes Cook Time: 30 minutes Makes: 8 Servings Calories: 317 kcal per Serving