Coconut Vegetable Curry with Crispy Tofu
Explore vibrant flavors with our coconut vegetable curry featuring crispy tofu. A versatile, plant-based meal ready in 30 minutes that even meat-lovers will crave.
Ingredients
- 1 block 14 ounces extra-firm tofu, pressed
- 1 tablespoon cornstarch
- Salt and pepper to taste
- 2 tablespoons vegetable oil divided
- 1 medium onion chopped
- 2 tablespoons red curry paste
- 1 head broccoli cut into florets
- 1 red bell pepper chopped
- 1 sweet potato peeled and cubed
- 1 can 13.5 ounces full-fat coconut milk
- 1/2 cup vegetable broth
- 1 tablespoon soy sauce or tamari for gluten-free
- 1 tablespoon lime juice
- Fresh cilantro chopped, for garnish
- Sesame seeds for garnish
Instructions
- Wrap tofu in paper towels and press for 30 minutes. Cut into 1-inch cubes and toss with cornstarch, salt, and pepper.
- Heat 2 tablespoons of oil in a large skillet over medium-high heat. Add tofu and cook, turning occasionally, until golden brown and crispy. Remove from skillet and set aside.
- Add remaining oil to skillet. Add onion and sauté until softened. Stir in curry paste and cook for 1 minute.
- Add broccoli, bell pepper, and sweet potato. Sauté until slightly softened.
- Pour in coconut milk and vegetable broth. Bring to a simmer, then reduce heat and cook until vegetables are tender.
- Stir in crispy tofu, soy sauce, and lime juice. Taste and adjust seasonings.
- Serve over rice and garnish with cilantro and sesame seeds.
Notes
Nutrition: (Approximate, per serving)
- Calories: 450
- Protein: 20g
- Fat: 30g
- Carbohydrates: 30g
- For extra flavor, add a pinch of red pepper flakes for extra heat.
- Feel free to substitute the vegetables with your favorites.
- To make it sweeter, add a bit of brown sugar or maple syrup.