Name: Thai-Style Vegetarian Yellow Curry
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Firm tofu, cubed - 1 (16 ounce) package; Vegetable oil - 2 tablespoons; Coconut milk, divided - 1 (14 ounce) can; Yellow curry paste - 2 tablespoons; Vegetable broth, or more as needed - 1 cup; Potatoes, peeled and cubed - 2 medium; Chopped carrots - 1 cup; Chopped green bell pepper - ¾ cup; Snow peas - ¾ cup

Ingredients for - Thai-Style Vegetarian Yellow Curry

1. Firm tofu, cubed 1 (16 ounce) package

2. Vegetable oil 2 tablespoons

3. Coconut milk, divided 1 (14 ounce) can

4. Yellow curry paste 2 tablespoons

5. Vegetable broth, or more as needed 1 cup

6. Potatoes, peeled and cubed 2 medium

7. Chopped carrots 1 cup

8. Chopped green bell pepper ¾ cup

9. Snow peas ¾ cup

How to cook deliciously - Thai-Style Vegetarian Yellow Curry

1 . Stage

Press tofu cubes between towels to drain excess water.

2 . Stage

Heat oil in a shallow pan over medium heat. Cook tofu in the hot oil until golden brown and crispy on all sides, 5 to 7 minutes. Remove and place on towels to soak up excess oil.

3 . Stage

Open the can of coconut milk and scoop out the thicker top portion into a large wok or pan. Save the watery bottom portion. Cook over medium-high heat until bubbling and a thin layer of oil appears on the top, about 5 minutes. Add curry paste and stir to incorporate. Allow to cook, stirring so this mixture does not stick or burn, until the oil film reappears.

4 . Stage

Add the rest of the coconut milk and enough vegetable broth to reach desired consistency; bring to a simmer. Stir in potatoes and simmer until almost tender, 10 to 15 minutes. Stir in carrots, bell pepper, and snow peas; simmer until crisp-tender, about 5 minutes. Add tofu and heat through, 5 to 10 minutes. Serve.