Name: Easy Vegan Red Curry with Tofu and Vegetables
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Firm tofu, cubed - 1 (12 ounce) package; Light soy sauce, or more to taste - 3 tablespoons; Coconut milk - 1 (14 ounce) can; Thai red curry paste, or more to taste - 1 tablespoon; Broccoli florets - 8 ounces; Sliced fresh mushrooms - 1 (4 ounce) package; Leek, cut lengthwise, washed, trimmed, and sliced thin - 1; Carrot, cut into matchsticks - 1; Lemon juice, or to taste - 1 squeeze; White sugar - 1 pinch

Easy Vegan Red Curry with Tofu and Vegetables

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Easy Vegan Red Curry with Tofu and Vegetables

1. Firm tofu, cubed - 1 (12 ounce) package

2. Light soy sauce, or more to taste - 3 tablespoons

3. Coconut milk - 1 (14 ounce) can

4. Thai red curry paste, or more to taste - 1 tablespoon

5. Broccoli florets - 8 ounces

6. Sliced fresh mushrooms - 1 (4 ounce) package

7. Leek, cut lengthwise, washed, trimmed, and sliced thin - 1

8. Carrot, cut into matchsticks - 1

9. Lemon juice, or to taste - 1 squeeze

10. White sugar - 1 pinch

How to cook deliciously - Easy Vegan Red Curry with Tofu and Vegetables

1. Stage

Combine tofu and 3 tablespoons soy sauce in a small bowl and marinate for about 20 minutes.

2. Stage

Remove the solid top layer of coconut cream from the coconut milk can and heat in a wok over medium heat. Add curry paste and stir-fry for 2 minutes. Add tofu, broccoli, mushrooms, leek, and carrot and stir-fry for 2 minutes. Pour in remaining coconut milk and simmer until vegetables are soft, about 5 minutes. Season with soy sauce, lemon juice, and sugar.