Red Curry With Tofu
A flavorful Thai-inspired curry with tofu, mushrooms, and snow peas in a creamy coconut sauce.
Ingredients
- 14 ouncesextra-firm tofu
- 1 tablespoonpeanut or safflower oil
- 1-inchginger root, peeled and minced
- 2shallots or small onion, minced
- 2garlic cloves, minced
- 1 to 2Thai chile or serrano peppers, seeded and thinly sliced
- 2 tablespoonschopped cilantro stems
- 8 ouncescremini mushrooms, quartered
- ½ teaspoonsea salt, more to taste
- 3 tablespoonsprepared red curry paste
- 1 cupunsweetened coconut milk
- 2 teaspoonsAsian fish sauce
- 1lime, zest and juice
- 1 cupsnow peas
- basil and/or cilantro leaves, for garnish
- brown or white rice, for serving
Instructions
Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.
Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes.
Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt.
Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon.
Add fish sauce, lime zest and juice.
Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.
Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.