- 1 tbsp. peanut oil (canola or vegetable oil works too)
- 14 oz. extra-firm tofu, pressed for 30 minutes (you can use a tofu press), cut into triangles
- 1-13.5 oz. can light unsweetened coconut milk
- 1/4 c. red curry paste
- 3/4 c. vegetable broth
- 2 tsp. soy sauce or tamari
- 1 tbsp. light brown sugar
- 1 medium red bell pepper, thinly sliced
- 1 lb. asparagus, tough ends removed, cut into 1-inch pieces
- cooked rice or rice noodles, lime wedges, and cilantro leaves for serving
- Heat peanut oil in large wok or skillet over medium high heat. Add tofu triangles and cook for 5 minutes; flip tofu over and cook 5 minutes more on other side. Place tofu on a plate lined with paper towels (to soak up excess oil) and wipe out skillet (carefully!).
- Return skillet to medium-high heat. Add 1/2 cup of coconut milk and cook, stirring constantly, until it thickens (about 2 minutes). Stir in red curry paste and cook until fragrant, about 1 minute.
- Add remaining coconut milk, broth, soy sauce, and sugar. Once sauce comes to a simmer, add red pepper; cook for 2 minutes. Stir in asparagus and cook 3 minutes more. Return tofu to skillet and stir until coated with curry sauce. Remove from heat and serve over noodles or rice; garnish with lime wedges and cilantro.
I have left over asparagus. Colleen has been requesting a tofu dish. Thoughts? I think I need to add a little bit of heat to it. I'm going to look for some kind of chilis to cook in it. Or I'll season it with crushed red pepper. Also thinking of adding shrimp (I'm not a huge tofu fan).
Colleen has been asking me to try my hand at a tofu dish. This seems pretty simply. As always I'll appreciate any tweaks/suggestions.
I'll add pictures tonight when I cook it.