Easy Vegan Thai Red Curry with Tofu

jessicainthekitchen.com

Judy Langemo Roth

subheading: TOFU MARINADE:

1 16 ounce block of firm or extra firm tofu, pressed, for about 30 minutes

3 tablespoons coconut milk

1 teaspoon red curry paste

salt and pepper

2 teaspoons cornstarch

1 tablespoon coconut oil

subheading: THAI RED CURRY:

2 tablespoons coconut oil

2 tablespoons red curry paste

1 small red onion, chopped

4 cloves garlic, minced

1 head broccoli, chopped

1 medium red bell pepper, cut into strips/spears

1 medium green bell pepper, cut into strips/spears

3 carrots, cut into strips/spears

¾ teaspoon sea salt, to taste

½ teaspoon ground black pepper

1 tablespoon coconut sugar or raw sugar

1 tablespoon light soy sauce, or liquid aminos or tamari

1 can (383g) coconut milk, full fat or lite

juice of a lime

1 bunch thai basil, washed or chopped, (optional)

½ tablespoon sambal oelek or Sriracha, (optional, for heat)

Directions at jessicainthekitchen.com

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