Thai Red Curry with Tofu and Bell Peppers (Recipe #148)

I have really come to love a good curry! This recipe from the Vegan for Everybody cookbook was a variation of the thai red curry with cauliflower. This variation was just as good as the original recipe. I loved the crispy tofu and perfectly cooked bell peppers surrounded by a beautifully creamy and flavorful sauce!

Before starting this recipe, the first thing that I did was dice the tofu into small squares and drain in on a plate with paper towels. I decided to make the tofu pieces smaller than the recipe recommends because I like the smaller squares. The smaller squares allow for more texture throughout the dish. It also helps that each piece gets crispy. Once the tofu was drained, I coated it in cornstarch and added it to a hot pan with oil until it was golden brown (about 12 minutes). While the tofu was cooking, I prepped the sauce--coconut milk, fish sauce substitute, brown sugar, thai red curry paste, lime zest, lime juice, red pepper flakes. I also cut the bell peppers. The recipe calls for matchsticks for the bell peppers, but I decided to cut them smaller because I cut the tofu smaller and I wanted the same ratio of food per bite. The last thing that I needed to prepare was an oil, garlic, and ginger mixture. 

I took the tofu out of the pan and put the bell peppers into the pan. I wanted the bell peppers to start to cook, but I wanted them to also keep their crunch (it took about 2 minutes on medium-high heat). I pushed the bell peppers to the sides of the pan and added the oil mixture into the center to cook until fragrant (about 30 seconds). I stirred that mixture into the bell peppers and followed that with the sauce I prepared earlier. I turned the heat down to medium and added the tofu back to the pan. I let that simmer until I saw the sauce begin to thicken.

I served this curry over white rice and it was an incredible dinner! It made four servings, so I prepared the leftovers in containers for another lunch or dinner. I love recipes that make enough for one or two extra meals. This recipe was really delicious and really satisfying! I loved the creamy curry sauce. The tofu and bell peppers were perfectly cooked. If you drain the tofu ahead of time, then you could be done with this recipe in under 30 minutes. I do recommend and I will be making this recipe again! I think I might try different vegetables like cauliflower and broccoli with the bell peppers and tofu or carrots and onion.

Taste: 10/10!

Level of difficulty: 1/5

Notes for next time: This was easy and delicious!