Quick Tofu Thai Curry
Takes about 15 minutes, just long enough to cook the rice, too!
Servings: 4
Ingredients
- 1 onion sliced thin strips
- 1 red bell pepper sliced thin strips
- 2 cloves garlic chopped
- 2 cups sugar snap peas sliced on the diagonal
- 1 can bamboo shoots drained
- 1 block extra firm tofu cut into 1-inch cubes
Sauce
- 3 tablespoons Thai red curry paste
- 1 15-oz can coconut milk full fat, or lite if you are watching your saturated fat intake
- 1 tablespoon brown sugar
- 2 tablespoons soy sauce or tamari
- 1 tablespoon lime juice
- 2 teaspoons chili garlic sauce
- 1/2 teaspoon salt
Instructions
- In a skillet, add the onion and sauté 5 minutes, until it is translucent. Add a little broth or water if it starts to stick.
- Add the garlic, red pepper, and snap peas and sauté for 3 minutes.
- Add the bamboo shoots, red curry paste, coconut milk, brown sugar, soy sauce, lime juice, 1/2 teaspoon salt, and chili garlic sauce. Bring to a simmer.
- Once simmering, add the tofu and cook about 5 to 8 minutes until the sauce is thickened and the veggies are tender.
Notes
Serve over rice.