Vegan Red Curry with Tofu and Vegetables

Name: Vegan Red Curry with Tofu and Vegetables
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 4
Ingredients: 400 g Firm tofu; 400 ml coconut milk; 50 g red curry paste; 200 g broccoli; 150 g bell peppers; 100 g bamboo shoots; 250 ml vegetable broth; 30 ml soy sauce (tamari); 15 ml lime juice; 10 g brown sugar; 200 g rice

A fragrant and flavorful vegan red curry with tofu, vegetables, and coconut milk. Serve with rice for a complete meal.

Total: 55 min
Servings: 4
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 385
Protein: 14 g
Fat: 18 g
Carbs: 42 g

Ingredients

for 4 servings

Firm tofu400 g
coconut milk400 ml
red curry paste50 g
broccoli200 g
bell peppers150 g
bamboo shoots100 g
vegetable broth250 ml
soy sauce (tamari)30 ml
lime juice15 ml
brown sugar10 g
rice200 g

Method

5 steps

Press and cube the tofu, then stir-fry in a pan until golden brown and set aside.
In the same pan, sauté the red curry paste for 1 minute, then whisk in the coconut milk until smooth.
Add the broccoli, bell peppers, bamboo shoots, and vegetable broth to the pan; simmer for 10 minutes until vegetables are tender.
Stir in the tofu, soy sauce, lime juice, and brown sugar; heat through.
Serve the curry over cooked rice.