Tofu Thai Red Curry

🧂 Ingredients

• 1 1/2 14 ounce blocks extra-firm tofu, drained and pressed *
• 3 tablespoons olive oil

  divided
• 3/4 teaspoon salt
• 3 tablespoons potato starch

  or arrowroot starch
• 1 shallot

  minced
• 1 teaspoon fresh grated ginger
• 3 tablespoons red curry paste
• 2 teaspoons each ground cumin and ground ginger
• 1 teaspoon each: paprika

  garlic powder, onion powder, cayenne pepper (less for less spicy version)
• 3 tablespoons low-sodium soy sauce
• 1/2 lime

  juiced
• 1/2 teaspoon sugar
• 1 15 ounce can coconut milk

  full fat preferred
• Sliced scallions and chopped cilantro

  for garnish
• Cooked rice

  for serving

Instructions

• 1 Preheat the oven to 400 degrees F. Line a baking sheet with a rimmed cooling
  rack [https://amzn.to/4dV4pOp]. This helps all sides of the tofu get nice and
  crispy!
• 2 Tear the tofu into bite-size nugget pieces. Toss with 2 tablespoons of olive
  oil, salt, and starch, tossing well until coated but taking care not to crumble
  the tofu. Alternatively, you can cube the tofu. Place in the oven and bake for
  15 minutes, then flip and cook another 10 minutes.
• 3 In a large skillet [https://amzn.to/2Qe0IJw], heat the remaining tablespoon of
  olive oil. Add the shallot and ginger and cook, stirring often, until lightly
  browned, about 5 minutes.
• 4 Add the curry paste and the spices (cumin, ginger, paprika, garlic powder, onion
  powder, cayenne pepper) and cook another minute, stirring constantly to toast.
  Add the soy sauce, lime, sugar, and coconut milk. Whisk together until very
  smooth, then reduce heat to low and cook until thick and slightly reduced, about
  10 minutes.
• 5 Add the cooked tofu to the sauce and stir to coat. Cook another minute or two
  until heated through. Serve with cooked rice and garnish with scallions and
  cilantro. 

Nutrition Info