Thai Tofu Curry
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(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.
