Thai Tofu Curry
(0 votes)
(0 votes)
Health Score:
95 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 40 min.
Ready in
Ingredients
for
4
- Ingredients
- 16 ozs natural Tofu
- 1 red Bell pepper (washed and seeded)
- 1 yellow Bell pepper (washed and seeded)
- 2 Zucchini (washed and halved lengthwise)
- 1 shallot (peeled)
- 1 clove garlic cloves (peeled)
- 1 ½ inches fresh ginger (peeled)
- 2 Tbsps Peanut oil
- ¾ cup vegetable stock
- ¾ cup unsweetened Coconut milk
- ¾ cup cream
- 1 ½ Tbsps Curry powder
- 1 tsp Turmeric
- ½ tsp ground Cumin
- salt (to taste)
- 1 pinch cayenne pepper
- 1 cup frozen, green peas (thawed)
- 1 cup Bean sprout (rinsed)
- 2 Tbsps toasted Cashews (or peanuts)
Preparation steps
1.
Cut tofu into 1-inch thick cubes. Set aside.
2.
Cut peppers and zucchini into bite-size pieces. Finely chop the the shallot and garlic. Grate the peeled ginger. Heat peanut oil in a wok or skillet over medium-high heat. Quickly fry the tofu, peppers, zucchini, shallot, garlic, and ginger.
3.
Add the vegetable stock, coconut milk, and cream; season with curry, turmeric, cumin, salt and cayenne pepper. Reduce heat to medium and simmer for about 4 minutes, add peas and bean sprouts and simmer for an additional 3 minutes. Adjust seasoning if desired.
4.
Divide between bowls and sprinkle with chopped cashews or peanuts. Serve.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
