Coconut Red Curry With Tofu

• 14 ounces extra-firm tofutofu
• 1 tablespoon peanut or safflower oiloil
• 1-inch ginger root, peeled and minced
• 2 shallots or 1 small onion, mincedonion
• 2 garlic cloves, mincedgarlic
• 1 Thai chile or 2 serrano peppers, seeded and thinly slicedpepper
• 2 tablespoons chopped cilantro stemscilantro
• 8 ounces cremini mushrooms, quarteredmushroom
• 1/2 teaspoon sea salt, more to taste
• 3 tablespoons prepared red curry paste
• 1 cup unsweetened coconut milkcoconut-milk
• 2 teaspoons Asian fish sauce
• Zest and juice of 1 limelime
• 1 cup snow peassnow-peas
• Basil and/or cilantro leaves, for garnishbasil
• Brown or white rice, for serving

1. 01Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.
2. 02Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.
3. 03Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.

Calories

377 kcal

Protein

16 g

Fat

21 g

Saturated fat

12 g

Carbs

38 g

Fiber

4 g

Sugar

6 g

Sodium

561 mg

Cholesterol

—

No pantry set. Add ingredients on the Pantry page to see what you have for this recipe.