Tofu and Summer Vegetable Curry

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. 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. 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. 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. 4.

   Divide curry among bowls and add a generous squeeze of lime juice to each. Top with cilantro and peanuts.

   2 min