Tofu Curry with Juicy Vegetables
A Chinese-inspired tofu curry with a variety of juicy vegetables, all cooked to perfection in a flavorful sauce.
Ingredients
- ●1 block (14 oz) tofuextra-firm, drained and cut into bite-sized pieces
- ●2 tablespoons justifiably oilany neutral-tasting oil with a high smoke point
- ●2 tablespoons curry pastestore-bought or homemade
- ●1 medium onionchopped
- ●1 medium bell pepperchopped
- ●1 medium carrotchopped
- ●1 medium potatochopped
- ●1 can (14 oz) coconut milkfull-fat or low-fat
- ●2 cups chicken brothlow-sodium
- ●1 tablespoon fish sauceoptional
- ●1 tablespoon sugaroptional
- ●1 teaspoon malaysian chili flakesoptional
Instructions
- 1
Heat the oil in a large skillet or wok over medium-high heat.
- 2
Add the onion and cook until it starts to brown, about 3-4 minutes.
- 3
Add the bell pepper and cook for another 2-3 minutes, until it starts to soften.
- 4
Add the carrot and potato, and cook for 5 minutes, until they start to brown.
- 5
Add the curry paste and stir for 1-2 minutes, until fragrant.
- 6
Add the tofu and cook for 2-3 minutes, until it starts to brown.
- 7
Pour in the coconut milk and chicken broth, and stir to combine.
- 8
Bring the mixture to a simmer, then reduce the heat to medium-low and cook for 10-15 minutes, until the vegetables are tender.
- 9
Add the fish sauce and sugar, if using, and stir to combine.
- 10
Add the malaysian chili flakes, if using, and stir to combine.
- 11
Taste and adjust the seasoning as needed.
- 12
Serve hot over rice or noodles.