Healthy Thai Red Curry with Tofu and Vegetables

• 1 block (14 oz) firm tofu

• 2 tablespoons vegetable oil

• 3 tablespoons Thai red curry paste

• 1 can (13.5 oz) coconut milk

• 1 cup vegetable broth

• 1 tablespoon soy sauce

• 1 tablespoon brown sugar

• 1 red bell pepper, sliced

• 1 yellow bell pepper, sliced

• 1 medium zucchini, sliced into half-moons

• 1 medium carrot, julienned

• 1 cup snap peas

• 1/2 cup bamboo shoots (optional)

• 1 tablespoon grated ginger

• 2 cloves garlic, minced

• Fresh basil leaves, for garnish

• Fresh lime wedges, for serving

• Cooked jasmine rice or quinoa, for serving

1. Press the tofu block between paper towels to squeeze out as much moisture as possible. Cut the tofu into bite-sized cubes.


2. Heat the vegetable oil in a large skillet or wok over medium-high heat. Add the tofu cubes and fry until they are golden and crispy on all sides. Remove the tofu from the skillet and set aside.


3. In the same skillet, add the Thai red curry paste and cook, stirring frequently, for about 1 minute or until fragrant.


4. Pour in the coconut milk and vegetable broth, stirring to combine with the curry paste. Bring the mixture to a simmer.


5. Add soy sauce and brown sugar, stirring until the sugar has dissolved.


6. Add the sliced red and yellow bell peppers, zucchini, carrot, and snap peas to the skillet. Stir to combine.


7. If using bamboo shoots, add them to the skillet as well.


8. Let the curry simmer for about 10 minutes or until the vegetables are tender but still crisp.


9. Stir in the grated ginger and minced garlic, and cook for an additional 1 to 2 minutes.


10. Return the fried tofu to the skillet and gently stir to coat the tofu with the curry sauce. Cook for another 2-3 minutes to heat the tofu through.


11. Serve the Thai red curry over cooked jasmine rice or quinoa, garnished with fresh basil leaves.


12. Provide fresh lime wedges on the side for squeezing over the curry before eating.