Vegetarian Tofu Curry
Makes 4 servings
Ingredients
- 1 8-oz. package extra firm tofu
- sea salt and freshly ground black pepper, to taste
- 2 tablespoons avocado oil, divided
- ¾ cup diced shallot
- 1 tablespoon chopped lemongrass (tough outer leaves removed)
- 1 serrano pepper, seeded and finely diced
- 1½ teaspoons minced fresh ginger
- 1½ garlic cloves
- 1½ teaspoons curry powder
- ½ teaspoon ground turmeric
- 1 cup coconut milk
- 2 carrots, peeled and cut diagonally into ¼" pieces
- 2 cups broccoli florets
- ¾ cup grape or cherry tomatoes, halved lengthwise
- ½ small red bell pepper, cut into ¼"-thick strips
- cooked rice noodles or rice, for serving
Instructions
- Remove tofu from package and place on a double layer of paper towels. Place two more paper towels on top of tofu and gently press with a fry pan (or another weight) to remove excess liquid. Let stand for about 15 minutes. Cut tofu into small cubes (about ¾ inch) and season with salt and pepper.
- In a medium pot, heat 1 tablespoon avocado oil over medium heat. Arrange tofu in the pot in a single layer and cook, turning occasionally, until browned all over. Transfer to a plate and set aside.
- Combine the shallot, lemongrass, serrano pepper, ginger and garlic in a food processor and purée until smooth.
- In the same pot used to brown the tofu, heat remaining tablespoon avocado oil over medium heat. Add shallot mixture and cook, stirring occasionally, until it starts to brown, about 5 minutes. Add curry powder and turmeric and cook for 1 minute.
- Add coconut milk, carrots and 1 cup water. Bring to a boil and then reduce heat to medium-low. Simmer for 10 minutes.
- Add broccoli, tomatoes and bell pepper and cook for 5 minutes or until vegetables are fork tender.
- Add prepared tofu and cook for 1 to 2 minutes or until warmed through. Season with additional salt and pepper to taste. Serve with rice noodles or rice.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/vegetarian-tofu-curry/