Ingredients
- 1 tablespoon peanut oil, canola or vegetable oil works too
- 14 oz extra-firm tofu, pressed for 30 minutes (you can use a tofu press), cut into triangles
- 13.5 oz canned light coconut milk, unsweetened
- ¼ cup Thai red curry paste
- ¾ cup vegetable broth
- 2 teaspoon soy sauce, or tamari
- 1 tablespoon light brown sugar
- 1 red bell pepper, medium, thinly sliced
- 1 lb asparagus, tough ends removed, cut into 1-inch pieces
- cooked rice or rice noodles, for serving
- lime wedges, for garnish
- cilantro leaves, for garnish
Instructions
- Heat peanut oil in large wok or skillet over medium high heat. Add tofu triangles and cook for 5 minutes; flip tofu over and cook 5 minutes more on other side. Place tofu on a plate lined with paper towels (to soak up excess oil) and wipe out skillet (carefully!).
- Return skillet to medium-high heat. Add ½ cup of coconut milk and cook, stirring constantly, until it thickens (about 2 minutes). Stir in red curry paste and cook until fragrant, about 1 minute.
- Add remaining coconut milk, broth, soy sauce, and sugar. Once sauce comes to a simmer, add red pepper; cook for 2 minutes. Stir in asparagus and cook 3 minutes more.
- Return tofu to skillet and stir until coated with curry sauce.
- Remove from heat and serve over noodles or rice; garnish with lime wedges and cilantro.
Nutrition (estimated per serving)
Calories: 150kcalCarbohydrates: 13gProtein: 11gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 411mgPotassium: 455mgFiber: 4gSugar: 9gVitamin A: 4212IUVitamin C: 46mgCalcium: 84mgIron: 4mg
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks, including our new Vegan Thanksgiving and Vegan Christmas cookbooks!
