Thai Red Curry with Lentils and Tofu (From The Complete Plant Based Cookbook by America’s Test Kitchen)

I look forward to cooking dinner for myself and my husband. More importantly, I enjoy eating dinner every night, but it has to be satisfying and filling. I like eating dishes with lentils or beans or rice because it gives the dish a hearty feel. This thai red curry with lentils and tofu was a delicious dinner for myself and my husband.

The directions for this dish allow it to be made in one pot! I did slightly change it to better the taste for my husband and I, but you could easily do this in one pot. The recipe starts by frying the thai red curry paste. Then, I added water, fish sauce substitute, and lentils. I let that simmer until almost all the liquid was absorbed. While that was simmering, I decided to coat the tofu in cornstarch after it was pressed for 20 minutes. I fried the tofu pieces in oil until they were nice and crispy. I placed them on a paper towel lined plate until I was ready to add them to the dish. After it was done simmering and the lentils were tender, I added in some coconut milk, bell pepper, and snow peas. I also added in the tofu--the recipe does not instruct you to fry the tofu, but it suggests just adding drained, cut pieces of tofu into the pot. I let it simmer together for a few minutes to let the vegetables cook, tofu warm through, and bring the flavors together. I took it off the heat, stirred in some basil, lime juice, and seasoned to taste.

This was a delicious meal. I know that this is not the most pretty dish, but it sure was a delicious one. I loved how the thai red curry brought a lot of flavor to the dish. The basil was a necessary component to add some freshness and the lime juice added a nice touch of acidity. I really enjoyed this meal and I would recommend it to other with the small change to the tofu!

Taste: 10/10

Notes for next time: This did not look the prettiest, but it did taste amazing!