Créé avec l’IA

Tofu and Vegetable Curry

Name: Tofu and Vegetable Curry
Total time: 20 min
Ingredients: 1 tbsp coconut oil; 200g firm tofu, cubed; 1 carrot, sliced; 1 bell pepper, chopped; 1 zucchini, chopped; 2 tbsp red curry paste; 1 can coconut milk; 1 tbsp soy sauce; 1 tsp sugar; Basil leaves for garnish

20 min Facile

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Ingrédients

4 Portions

coconut oil1 tbsp
firm tofu200 g
carrot1 medium
bell pepper1 medium
zucchini1 medium
red curry paste2 tbsp
coconut milk1 can
soy sauce1 tbsp
sugar1 tsp
Basil leavesfor garnish

Instructions

1
Heat the coconut oil in a large pan over medium heat.
2
Add the cubed tofu to the pan and fry until golden brown on all sides, then remove the tofu and set aside.
3
In the same pan, add the sliced carrot, chopped bell pepper, and chopped zucchini. Sauté the vegetables for about 5 minutes or until they start to soften.
4
Stir in the red curry paste and cook for another minute until fragrant.
5
Pour in the coconut milk and bring the mixture to a simmer.
6
Add the soy sauce and sugar, stirring well to combine all the ingredients.
7
Return the tofu to the pan and let the curry cook for another 5-10 minutes, allowing the flavors to meld together and the vegetables to become tender.
8
Taste and adjust seasoning if necessary.
9
Serve the curry hot, garnished with basil leaves.

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