Easy Vegan Red Curry with Tofu and Vegetables
Description
This easy vegan Thai red curry recipe is made with tofu and vegetables to your liking - we picked mushrooms, broccoli, leek, and carrot.
Ingredients
•
1 (12 ounce) package firm tofu, cubed
•
3 tablespoons light soy sauce, or more to taste
•
1 (14 ounce) can coconut milk
•
1 tablespoon Thai red curry paste, or more to taste
•
8 ounces broccoli florets
•
1 (4 ounce) package sliced fresh mushrooms
•
1 leek, cut lengthwise, washed, trimmed, and sliced thin
•
1 carrot, cut into matchsticks
•
1 squeeze lemon juice, or to taste
•
1 pinch white sugar
Directions
1
Combine tofu and 3 tablespoons soy sauce in a small bowl and marinate for about 20 minutes.
2
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.