"Who doesn’t love Thai food? It’s full of amazing flavors, colors, fragrant aromas, and it tends to be fairly budget-friendly. A true favorite. These are some of the reasons Michelle and I decided to share this incredible Yellow Tofu Curry recipe from The Friendly Vegan Cookbook, so we hope you love it as much as we do!"
Yellow Tofu Curry
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- Recipe Card
Prep time 20mins
Cook time 30mins
Serves or Makes: 5
Recipe Card
ingredients
- 1 tablespoon vegetable oil
- 1 small yellow onion, sliced
- 1 large red bell pepper, sliced
- 2 carrots, sliced
- 2 large Yukon Gold potatoes (about 1 pound), cut into 1-inch bite-sized pieces
- 1/3 cup yellow curry paste
- 2 (13.5-ounce) cans of full-fat coconut milk
- 1 tablespoon packed brown sugar
- 1 teaspoon salt
- 1 teaspoon red chili pepper flakes (adjust according to your spice preference)
- 2 cups bite-sized broccoli pieces
- 1 (16-ounce) block of extra-firm tofu, drained and cut into bite-sized cubes
- 4-6 cups of cooked white or brown rice
Method
Step 1
Heat the vegetable oil in a large pot over mediumhigh heat. Add the onion, bell pepper, and carrots, and sauté for 2 to 3 minutes, until the bell pepper is tender.
Step 2
Add the potatoes and curry paste and sauté for another 3 to 4 minutes.
Step 3
Pour in the coconut milk, and stir in the brown sugar, salt, and red chili pepper flakes.
Step 4
Bring to a boil and cover. Lower the heat and simmer for 15 minutes. Add the broccoli and tofu and continue simmering, covered, for 15 more minutes.
Step 5
Serve with the rice.