Thai Vegetable Curry with Tofu
The tofu is absorbed by all the bold flavors in this Thai vegetable curry as it is tossed with lots of colorful crisp vegetables.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.elliekrieger.com.
Cooking tools:
- Nonstick skillet
- Chef's knife
- Cutting board
- Grater
- Peeler
- Measuring spoon
- Measuring cup
- Can opener
- Whisk
- Wooden spoon
- Plate
- Stove
Ingredients
- One 14-ounce block extra-firm tofu
- 1 small onion
- 3 cloves garlic
- One 2-inch piece fresh ginger
- 1 ½ tablespoons neutral oil such as grape seed, avocado or canola
- One 13.5 ounce can light coconut milk
- ½ cup low-sodium vegetable broth
- 1 ½ tablespoons Thai red curry paste
- 1 tablespoon fish sauce (substitute soy sauce to make this dish vegetarian)
- 2 medium carrots
- 1 cup snow peas
- 1 medium head of broccoli
- ½ cup packed fresh basil leaves
- 1 scallion, greens and whites
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