Best 10 Thai Red Curry With Asparagus And Tofu Oh My Veggies Recipes

VEGETARIAN PAD THAI

Steps:

• Prepare noodles according to package directions. Drain; rinse well and drain again. In a small bowl, mix together brown sugar, soy sauce, vinegar and lime juice., In a large nonstick skillet, heat oil over medium-high heat; stir-fry carrots and pepper until crisp-tender, 3-4 minutes. Add green onions and garlic; cook and stir 2 minutes. Remove from pan., Reduce heat to medium. Pour eggs into same pan; cook and stir until no liquid egg remains. Stir in carrot mixture, noodles and sauce mixture; heat through. Add bean sprouts; toss to combine. Top with cilantro and, if desired, peanuts. Serve with lime wedges.

EASY VEGAN RED CURRY WITH TOFU AND VEGETABLES

Steps:

• Combine tofu and 3 tablespoons soy sauce in a small bowl and marinate for about 20 minutes.
• 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.

RED CURRY WITH TOFU & VEGETABLES

Steps:

• Heat 2 teaspoons of the oil in a large nonstick skillet (I use my nonstick wok) over medium-high heat. Add the tofu and cook, stirring every 2-3 minutes, until browned, about 6-8 minutes total. Transfer to a plate.
• Heat the remaining 2 teaspoons oil over medium-high heat. Add sweet potato and cook, stirring occasionally, until browned, 4 to 5 minutes.
• Add coconut milk, broth and curry paste to taste. Bring to a boil; reduce to a simmer and cook, covered, stirring occasionally, until the sweet potato is just tender, about 4 minutes.
• Add the tofu, green beans and brown sugar; return to a simmer and cook, covered, stirring occasionally, until the green beans are tender-crisp, 2 to 4 minutes.
• Stir in lime juice and salt. Sprinkle with cilantro and serve with lime wedges, over rice if desired.

VEGETARIAN THAI RED CURRY

Steps:

• Place tofu onto a plate and place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard the accumulated liquid. Cut tofu into cubes.
• Heat oil in a large, nonstick skillet over medium-high heat until hot but not smoking. Add tofu and saute, stirring occasionally, until nicely colored on all sides and moisture has cooked off, 8 to 10 minutes. Remove from the skillet and set aside.
• Meanwhile, combine coconut milk, 1/2 cup water, and curry paste in a large wok or pan over medium-high heat; bring to a boil, stirring occasionally. Add onion; boil for 3 minutes.
• Add potatoes, reduce heat to medium, and cook until potatoes are nearly cooked, about 8 minutes. Add zucchini and bell peppers; simmer for 5 minutes. Add 1/2 cup more water if curry is too thick.
• Cut bamboo shoots in half and discard any tough ends. Add to the curry with the basil. Add brown sugar and lime juice; taste and adjust seasonings. Stir in tofu.

VEGGIE THAI RED CURRY

Steps:

• Whizz the paste ingredients in a food processor. Marinate the tofu in 2 tbsp soy sauce, juice 1 lime and the chopped chilli.
• Heat half the oil in a large pan. Add 3-4 tbsp paste and fry for 2 mins. Stir in the coconut milk with 100ml water, the courgette, aubergine and pepper and cook for 10 mins until almost tender.
• Drain the tofu, pat dry, then fry in the remaining oil in a small pan until golden.
• Add the mushrooms, sugar snaps and most of the basil to the curry, then season with the sugar, remaining lime juice and soy sauce. Cook for 4 mins until the mushrooms are tender, then add the tofu and heat through. Scatter with sliced chilli and basil and serve with jasmine rice.

VEGETABLE AND TOFU RED CURRY

Steps:

• Rinse rice briefly in a sieve and drain, shaking sieve to remove excess water. Bring rice and 1 1/2 cups water to a boil in a 1 1/2- to 2-quart heavy saucepan over high heat, then cover pan with a tight-fitting lid and cook rice over low heat until water is absorbed and rice is tender, about 15 minutes.
• Meanwhile, cook onion in oil in a wide 4-quart heavy pot over moderately high heat, stirring occasionally, until pale golden, about 3 minutes. Reduce heat to moderate, then add garlic and curry paste and cook, stirring, 1 minute. Stir in coconut milk, salt, and remaining 1/4 cup water and bring to a boil. Stir in vegetables and return to a boil. Cover pot, then reduce heat and cook at a brisk simmer, stirring occasionally, 2 minutes. Gently stir in tofu and simmer curry, partially covered, until vegetables are tender, 7 to 8 minutes. Remove pot from heat and stir in fish sauce and salt to taste. Serve curry with rice.

THAI GREEN CURRY WITH TOFU AND VEGETABLES

Steps:

• Heat oil in a large saute pan over medium heat until hot but not smoking. Add garlic; cook, stirring, until just starting to brown, 1 to 2 minutes. Add curry paste; cook, stirring, until fragrant, about 1 minute. Add the green beans and zucchini; cook, stirring, until starting to soften, about 5 minutes.
• Stir in stock, coconut milk, and lime leaves. Bring to a simmer; cook, stirring occasionally, until liquid is slightly thickened, about 6 minutes. Stir in fish sauce, sugar, and lime juice. Simmer 1 minute.
• Stir in the tofu, and reduce heat to medium-low. Cover, and cook until vegetables are tender and tofu is heated through, about 4 minutes. Serve immediately over rice, garnished with basil, bean sprouts, and lime wedges.

COCONUT RED CURRY WITH TOFU

Steps:

• Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.
• Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.
• Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.

BROTHY THAI CURRY WITH SILKEN TOFU AND HERBS

Steps:

• Pat the tofu blocks dry with a clean kitchen or paper towel. Cut each block into 3 slices.
• Heat a medium Dutch oven or heavy-bottomed pot over medium-high. Add the oil and shallots, and stir until softened, 2 minutes. Add the garlic, ginger and curry paste, stir, and cook until fragrant and the paste turns deep red, 2 minutes. Add the tomatoes, stir and bring to a simmer. Simmer until the tomato juices thicken slightly, 4 minutes.
• Pour in the vegetable stock, stir, increase the heat to high and bring to a boil. Reduce the heat to medium and simmer to slightly reduce the liquid, 10 minutes. Stir in the coconut milk, season to taste with salt and remove from the heat.
• While the broth is simmering, divide the soft tofu into 6 bowls. Break each slice into 4 or 5 pieces. Season each bowl of tofu with 2 teaspoons of soy sauce and a few cracks of black pepper, and top with about ¼ cup of the fresh herb mix.
• Ladle the hot broth and tomatoes over the bowls of silken tofu. Top with sliced scallions and serve hot, with lime wedges for squeezing.

ASPARAGUS TOFU STIR-FRY

Steps:

• In a small bowl, combine the cornstarch, sugar, broth and soy sauce until smooth; set aside. , In a large nonstick skillet or wok, stir-fry 1 teaspoon ginger in 1 teaspoon oil for 1 minute. Add asparagus; stir-fry for 2 minutes. Add squash; stir-fry 2 minutes longer. Add onions; stir-fry 1 minute longer or until vegetables are crisp-tender. Remove and keep warm. , In the same pan, stir-fry tofu, salt, pepper and remaining ginger in remaining oil for 7-9 minutes or until lightly browned. Remove and keep warm., Stir cornstarch mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add asparagus mixture and tofu; heat through. Serve with rice; sprinkle with almonds.