- A few tablespoons Peanut Oil
- 1 pint Red/Yellow Cherry Tomatoes, halved
- 2 cartons Extra-Firm Organic Tofu, drained and dried, then cubed
- 1 Red Onion, thinly sliced
- 1 can Coconut Milk or 2 cans Lite Coconut Milk, depending on whether you want liquidy sauce
- 1 tablespoon Thai Red Curry Paste
- Soy Sauce, to taste
- Handful of chopped Basil
- Handful of chopped Mint
- Kosher Salt
Heat a teaspoon of oil in a large skillet over medium-high heat. Once it’s shimmering, add the tomatoes; and quickly stir-fry them until they are crisp-tender (should only take a minute or two), sprinkling with a little salt. Transfer the tomatoes to a bowl and set aside.
Wipe out the skillet, add a teaspoon or two of the oil to just coat the pan, and set it over medium-high heat. Add about half of the tofu cubes and let them cook without moving them for a few minutes. When one side is golden or light-brown, turn the cubes so that another side is face-down. Repeat until all (let’s be realistic, most) of the sides are golden. Sprinkle with some salt, move to a plate, and repeat with the rest of the tofu (you’ll need to add more oil to the pan).
Add a Tbsp of oil to the now-empty pan then toss in the onions and let them lightly brown for a few minutes. Add the coconut milk and the curry paste to the pan and whisk to combine. Let it thicken just a bit, then add the tofu for a minute or two to warm it up. Add soy sauce to taste, and more curry paste if you like it hot.
Finally, add the basil, mint, and tomatoes. Serve over rice or noodles.
This recipe was inspired by Deborah Madison’s Vegetarian Suppers.
Read the blog post where this recipe originally appeared: Vegan Tofu Curry Recipe