Ingredients for Red Curry With Tofu Vegetables
- Canola Oil
- Extra Firm Tofu
- 1 lb (450g) sweet potato, peeled and cubed
- Light Coconut Milk
- Vegetable Broth
- Thai Red Curry Paste
- 8 oz (225g) trimmed green beans
- 1 teaspoon brown sugar
- 2 tablespoons lime juice
- 1/2 teaspoon salt (or to taste)
- Fresh Cilantro
- Lime
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How to Make Red Curry With Tofu Vegetables
- Heat 2 tablespoons of oil in a large nonstick skillet over medium-high heat.
- Add 14 oz (400g) firm or extra-firm tofu, pressed and cubed, and cook, stirring every 2-3 minutes, until browned, about 6-8 minutes total.
- Transfer the tofu to a plate.
- Add 1 lb (450g) sweet potato, peeled and cubed, to the skillet and cook, stirring occasionally, until browned, 4-5 minutes.
- Stir in 1 (13.5 oz) can full-fat coconut milk, 1 cup vegetable broth, and 1-2 tablespoons red Thai curry paste (start with 1 tbsp and add more to taste).
- Bring to a boil, then reduce heat to low, cover, and simmer for 4 minutes, or until the sweet potato is tender.
- Add the cooked tofu, 8 oz (225g) trimmed green beans, and 1 teaspoon brown sugar.
- Return to a simmer, cover, and cook for 2-4 minutes, or until the green beans are tender-crisp.
- Stir in 2 tablespoons lime juice and 1/2 teaspoon salt (or to taste).
- Garnish with 1/4 cup chopped fresh cilantro and serve immediately with lime wedges and cooked rice.
Nutrition Information (Approximate per serving)
Sodium
15 g
Sugar
39g
Fat
6g
Carbs
11g
