Easy Vegan Red Curry with Tofu and Vegetables
Ingredients
- 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
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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.
Source
Original recipe: View Original