Thai Red Curry Tofu

🧂 Ingredients

• 1 package (14 ounces) firm tofu
• 1 can (13.5 ounces) full fat coconut milk

  13.5 ounces full-fat coconut milk
• 2 tablespoons Thai red curry paste

  *I recommend Thai Kitchen brand
• 2 tablespoons water
• 1 tablespoon fish sauce

  *I recommend Red Boat brand
• 2 kaffir lime leaves

  torn (optional)
• kosher salt + freshly ground black pepper

  to taste
• 2 tablespoons avocado or neutral high-heat oil

  divided
• ½ 1b (8 ounces) French green beans

  cut into 2-inch pieces
• 1 inch knob of peeled fresh ginger

  finely diced
• 3 garlic cloves

  finely diced
• 1 small jalapeño pepper

  seeded, and finely diced
• ½ large yellow onion

  julienned
• 1 large red bell pepper

  stemmed, seeded, and cut into ¼-inch thick strips
• juice ½ lime

  plus wedges for serving
• handful cilantro leaves

  roughly chopped, plus more for garnish
• Thai basil leaves

  for garnishing (optional, but recommended)

Instructions

• 1 Drain and press the tofu (follow my how to press tofu
  [https://www.abeautifulplate.com/how-to-press-tofu/] guide for additional
  information) to remove excess moisture and water. Once pressed, slice the block
  into 1-inch cubes and pat with a clean kitchen linen or paper towel to absorb
  any excess moisture.
• 2 Combine the coconut milk, red curry paste, and water in a medium saucepan. Bring
  to a boil, whisking the mixture until smooth. Reduce to low heat. Add the fish
  sauce and lime leaves. Simmer until thickened and slightly reduced, and keep
  warm while you prepare the tofu and vegetable mixture. Discard the lime leaves
  before using.
• 3 While the sauce thickens, heat 1 tablespoon of oil in a large, non-stick skillet
  (12-inch diameter) over medium-high heat. Once the oil is hot, carefully add the
  tofu pieces and spread into a single layer, setting them apart slightly. Season
  with salt. Sear the tofu pieces for 1 to 2 minutes on each side, flipping until
  lightly golden on all sides. Transfer to a large plate and set aside.
• 4 Add the remaining tablespoon of oil to the pan and increase to high heat. Add
  the green beans, a generous pinch of salt, and sauté for 3 to 4 minutes, tossing
  occasionally, until lightly blistered. Add the diced ginger, garlic, and
  jalapeño pepper and sauté for 30 to 45 seconds, stirring frequently, or until
  fragrant. Add the onion and red bell pepper to the pan, and cook for 3 to 4
  minutes, tossing frequently, until the green beans are tender and the onion and
  bell pepper have softened.
• 5 Add the tofu back into the pan and pour the warm curry sauce over the mixture,
  gently tossing the mixture. The sauce should sizzle as it hits the pan. Continue
  cooking until the tofu is heated through and the mixture has thickened. Stir in
  the juice of half a lime and the chopped cilantro. Season to taste with salt or
  fish sauce as needed.
• 6 Serve the curry over steamed coconut rice
  [https://www.abeautifulplate.com/coconut-rice/] (or jasmine rice) with lime
  wedges for squeezing. Garnish with cilantro and Thai basil leaves, if using.

Nutrition Info