Sweet and spicy curry with baked tofu, sauteed veggies and pineapple.
Course: Main Course
Author: Lauren Hartmann
1Block(15oz.)Extra firm tofu, pressed
2Tablespoons + 2 teaspoonsOlive oil or peanut oil, divided
6OuncesFresh green beans or haricot vert
1 1/2CupsPineapple, diced
2TablespoonsSoy sauce, divided
2TablespoonsThai red curry paste, vegan
3/4CupCoconut cream or full fat coconut milk
1TablespoonCoconut sugar or agave syrup
Fresh cilantro for topping
Preheat the oven to 400 degrees(F).
Cut the pressed tofu(if you need more info on pressing tofu check out my TOFU COOKING GUIDE) into cubes.
Toss the cubes of tofu with 1 Tablespoon of the oil and the salt. Coat evenly then spread out in a single layer on a baking sheet and bake for 15 minutes. Flip and bake 10-15 more minutes or until brown and crispy.
Now in a large non-stick skillet or wok, heat 1 more Tablespoon of oil on medium high. Add the carrots and green beans to the skillet and saute for about 5 minutes, then add 1 Tablespoon of soy sauce, toss to coat.
Then reduce heat to medium low, then cover and let steam for 10-15 minutes or until the green beans and carrots are tender.
Once the veggies are tender, remove the cover and add the pineapple. Saute for about 5 minutes then remove the carrots, green beans and pineapple from the skillet, set aside.
Now using the same skillet, heat the remaining 2 teaspoons of oil on medium high. Then add the red curry paste. Saute the red curry paste in the oil for 2-3 minutes.
Next, add the coconut cream, vegetable broth, coconut sugar or agave and lime juice to the skillet with the red curry paste. Whisk everything together to fully combine.
Bring to a simmer, then reduce heat to medium low and simmer for 5-7 minutes. Taste and adjust seasonings.
Once the tofu is done, add the veggies, pineapple and tofu to the skillet with the curry sauce. Toss everything and saute for 3-5 minutes. Then serve with rice or noodles and fresh cilantro.
This sauce is a traditional thin brothy style curry. If you want it a little thicker, you can whisk 1 teaspoon of cornstarch with 1 teaspoon of water and add it to the curry to thicken it.