Who doesn’t love curry and tofu made in one pot? They are the perfect partners in crime but don’t fear there is no crime against your figure here. This recipe is light and oh-so divine. Don’t be surprised if you end of making it a few times a month. Serve over your favorite grain and enjoy!
One-Pot Thai Tofu Coconut Curry [Vegan, Grain-Free]
- 1 container tofu drained, and cut into 1-inch squares
- 1/2 large onion, coarsely chopped
- 1/4 cup water
- 1/2 pound green beans, cut into thirds
- 1 medium red pepper, seeded and coarsely chopped
- 1 can light coconut milk
- 1 teaspoon grated ginger
- 1 tablespoon red curry paste or 2 teaspoons curry powder
- 1 teaspoon salt
- Brown rice or quinoa, prepared according to package (optional)
Dry pan fry the tofu using a non-stick or cast iron pan, turning until browned. Remove from heat.
Heat the 1/4 cup water in the pan and saute the onion until tranluscent.
Add the green beans and red pepper and 1/2 cup water and continue to cook until soft yet crisp.
Add the grated ginger, red curry paste or powder, and salt to the vegetables.
Add the coconut milk and stir. Thin with a little water or veggie stock. Continue to cook until the sauce thickens.
Serve over prepared brown rice if using.