Easy Vegan Red Curry with Tofu and Vegetables
Recipe by lilofrance from allrecipes.com
Dinner 49 Mins.
Ingredients
4
4 servings
- •1 (12 ounce) package firm tofu, cubed
- •3 tablespoons light soy sauce, or more to taste
- •1 (14 ounce) can coconut milk
- •1 tablespoon Thai red curry paste, or more to taste
- •8 ounces broccoli florets
- •1 (4 ounce) package sliced fresh mushrooms
- •1 leek, cut lengthwise, washed, trimmed, and sliced thin
- •1 carrot, cut into matchsticks
- •1 squeeze lemon juice, or to taste
- •1 pinch white sugar
Instructions
- Combine tofu and 3 tablespoons soy sauce in a small bowl and marinate for about 20 minutes.
- Remove the solid top layer of coconut cream from the coconut milk can and heat in a wok over medium heat. Add curry paste and stir-fry for 2 minutes. Add tofu, broccoli, mushrooms, leek, and carrot and stir-fry for 2 minutes. Pour in remaining coconut milk and simmer until vegetables are soft, about 5 minutes. Season with soy sauce, lemon juice, and sugar.
Nutritional Facts
Per 4 servings
- Calories: 306
- Carbohydrate: 14g
- Fat: 25g
- Fiber: 4g
- Protein: 12g
- Sugar: 3g
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