Thai Tofu Curry

by alyson
Tastiness: Difficulty:
  • Global rating average: {{value}} out of {{max}}
  • 0.0
  • 0.0
  • 0.0
  • 0.0
  • 0.0
  • Global rating average: {{value}} out of {{max}}
  • 0.0
  • 0.0
  • 0.0
  • 0.0
  • 0.0

ingredients

  • 2 sweet potatoes
  • 1 block extra firm tofu
  • 1 onion
  • 2 cloves garlic
  • 1 red bell pepper
  • Snap peas
  • 1/2 can baby corn
  • 2 T thai seasoning
  • 1 can lite coconut milk
  • 1 can vegetable broth
  • 2 T lime juice
  • 1 T red curry paste
  • Directions

    Heat oven to 400 degrees.

    Cut sweet potatoes and extra firm tofu into ½ inch cubes.

    Cover baking sheet with tin foil & spray with pam (or cover with oil).

    Place sweet potatoes and tofu on baking sheet and brush with oil.

    Bake for 50 minutes (maybe a bit less for the tofu).

    Saute 1 sweet onion diced with two cloves of garlic.

    When soft, add veggies (bell pepper, snap peas, baby corn)– really you can any veggies.

    Add 2 tablespoons of thai seasoning.

    Cook until veggies are near ready.

    Add 1 can of lite coconut milk, 1 can of vegetable broth, 2 tablespoons of lime juice, and 1 tablespoon of red curry paste.

    Let simmer for approximately 10 minutes.

    Add the sweet potatoes and tofu.

    Simmer for a few more minutes – Done!

    Comments

      Sign in to comment. Back