Tofu and Summer Vegetable Curry
- Preparing Time: -
- Total Time: -
- Served Person: 4 servings
- kosher salt
- 2 medium onions, coarsely chopped
- 4 tbsp. virgin coconut oil or extra-virgin olive oil, divided
- 1 (14-oz.) package firm or extra-firm tofu, patted dry, cut into 1/2" cubes
- 1/3 cup red curry paste
- 2 large zucchini, cut into 1/2" pieces
- 1 large or 2 small japanese eggplant, cut into 1/2" pieces
- 8 oz. green beans, trimmed, cut into 1" pieces
- 1 (13.5-oz.) can unsweetened coconut milk
- lime wedges, cilantro leaves with tender stems, and coarsely chopped salted, roasted peanuts (for serving)
- Carbohydrate 30 g(10%)
- Cholesterol 2 mg(1%)
- Fat 40 g(62%)
- Fiber 10 g(40%)
- Protein 16 g(32%)
- Saturated Fat 31 g(156%)
- Sodium 1488 mg(62%)
- Calories 502
Preparation 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. 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. Add tofu to pot and stir gently to combine. Cook until warmed through, about 3 minutes. Season with more salt if needed. Divide curry among bowls and add a generous squeeze of lime juice to each. Top with cilantro and peanuts.
Preparation 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. 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. Add tofu to pot and stir gently to combine. Cook until warmed through, about 3 minutes. Season with more salt if needed. Divide curry among bowls and add a generous squeeze of lime juice to each. Top with cilantro and peanuts.
