Red Thai Coconut Curry Tofu & Vegetables — The Balaboosta Chef

Red Thai Coconut Curry Tofu & Vegetables — The Balaboosta Chef

from thebalaboostachef.com

Ingredients

  • 14 ozextra firm tofu, pressed dry to remove moisture and cut into 1” cubes
  • olive oil as needed
  • 1 tablespoonolive oil
  • 6mushrooms, quartered
  • ½bell pepper, cut into 1” pieces
  • 1 largecarrot, peeled and cut into ½” pieces
  • 1broccoli (stalk only!) shaved and cut into ¼” rounds
  • a handful of spinach (or use any of your favorite greens)
  • 2 teaspoonsginger puree (i like the people’s organic or gourmet garden squeeze tube)
  • 2garlic cloves, finely grated or minced
  • 14 ozcan full fat unsweetened coconut milk
  • 4 ozjar red curry paste (green curry paste is just as good & slightly less spicy)
  • ¼ teaspoonkosher salt
  • 9frozen vegetable gyoza, pan seared or steamed until cooked through (super optional)
  • juice of one lime (this really adds brightness to the dish)
  • 1 tablespoonroughly chopped cilantro (optional, if you hate it)
  • crushed cashews (optional, any nut will do)

Directions

  1. 1

    Heat a cast iron pan or large saute pan over high heat. Add a little olive oil or cooking spray and saute, tossing occasionally, until tofu is lightly browned on all sides. Transfer to a bowl and set aside.

  2. 2

    Place the cast iron back on the stove and add olive oil. Turn the heat up to medium-high and add all the vegetables except the greens. Cook for about 2-3 minutes, just until they are al dente and definitely NOT until they are fully cooked and mushy. Don’t worry, they will soften more in the sauce.

  3. 3

    Add the ginger and garlic and cook JUST until you can smell it, about 30 seconds to a minute. Add the entire can of coconut milk and the red curry paste and mix well. Season with kosher salt and let bubble away for about 4 minutes, just to reduce slightly and let flavors deepen and blend.

  4. 4

    Add spinach leaves and toss into the sauce until wilted.

  5. 5

    Add the cooked gyoza to the sauce and stir to coat. Squeeze lime juice over the top of the dish, followed by cilantro and crushed nuts, if desired. Serve over rice or quinoa if you are feeling extra carby.