Tofu and Summer Vegetable Curry
A vibrant Thai-inspired curry featuring golden-brown tofu, summer vegetables like zucchini, eggplant, and green beans in a rich coconut milk sauce with red curry paste. Finished with fresh lime, cilantro, and crunchy peanuts.
Ingredients
- •4 Tbsp coconut oil
- •14 oz firm tofu
- •1 to taste kosher salt
- •2 medium onions
- •⅓ cup red curry paste
- •2 large zucchini
- •1 large Japanese eggplant
- •8 oz green beans
- •13½ oz coconut milk
- •1 to serve lime wedges
- •1 to serve cilantro
- •salted
- •1 to serve roasted peanuts
Cooking Instructions
- 1.
Heat 2 Tbsp. oil in a large skillet, preferably nonstick, over medium-high. Add tofu in a single layer and cook, turning over once, until cooked sides are golden brown, about 4 minutes. Transfer to paper towels to drain. Season with kosher salt.
4 min
- 2.
Heat remaining 2 Tbsp. oil in a large pot or high-sided skillet over medium-high. Add onions and a generous pinch of salt and stir to coat. Cook, stirring often, until softened, about 4 minutes. Stir in curry paste and cook, stirring often, until darkened in color, about 2 minutes. Add zucchini, eggplant, and green beans and cook, tossing to coat, until vegetables are softened and starting to brown in spots, 5-7 minutes. Pour in coconut milk and 1/2 cup water and bring to a simmer.
13 min
- 3.
Add tofu to pot and stir gently to combine. Cook until warmed through, about 3 minutes. Season with more salt if needed.
3 min
- 4.
Divide curry among bowls and add a generous squeeze of lime juice to each. Top with cilantro and peanuts.
2 min