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Red Coconut Curry with Sesame Tofu and Roasted Vegetables
[Vegan]

Author Bio

Inventive, original, and well-tested favorites from a professional kitchen that anyone can make. Karen Sheer... Read More

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Red Coconut Curry with Sesame Tofu and Roasted Vegetables [Vegan]

4 -6 servings

Dairy Free

Vegan

A delicious & healthy Thai inspired meal and is totally satisfying and hearty without being heavy. The coconut milk creates a creamy essence and Red Curry Paste lends deep flavor, color and heat. This dish makes a perfect lunch or dinner to enjoy throughout the week!

Ingredients You Need for Red Coconut Curry with Sesame Tofu and Roasted Vegetables [Vegan]

For the Vegetables:

6 cups assorted vegetables:
- 1 medium zucchini,
- 1/2 large yellow pepper,
- 1/2 large red pepper,
- 10 spears fat asparagus,
- 1 cup snow peas
- 1/2 large onion
- 1 large shallot
1 tablespoon coconut oil or neutral oil* for roasting
Option: 1/2 cup sliced water chestnuts – to add to cooked sauce; do not roast

For the Sesame Tofu:

1 block firm tofu (organic) 16 ounces
1 tablespoon melted coconut oil, or neutral oil*
1 tablespoon sesame seeds, toasted
2 teaspoons garlic powder
1/4 teaspoon sea salt
1 tablespoon cornstarch

For the Red Curry Sauce:

2 tablespoons Red Curry Paste
2 teaspoons neutral oil or coconut oil
1 tablespoon ginger, peeled and minced
2 teaspoons garlic, peeled and minced
1 teaspoon pure cane sugar
1/2 cup vegetable broth
1 can coconut milk, 13.5 ounces, not “lite”
squeeze fresh lime juice
1 1/2 tablespoons fresh basil leaves or mint leaves

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How to Prepare Red Coconut Curry with Sesame Tofu and Roasted Vegetables [Vegan]

Make the Sesame Tofu:

Preheat oven to 375 degrees.
Cut the tofu block in half lengthwise. Add paper towers to a cutting board, add the 2 pieces of tofu; top with paper towels and cover with a weight, such as a heavy pan for about 15 minutes to press it.
Cut tofu into even 1″ cubes. Place them in a medium sized bowl.
Add the melted coconut oil or neutral oil and give a gentle toss to coat.
Add sesame seeds, garlic powder and salt. Stir gently to coat. Add the cornstarch, stir gently to coat.
Place on a baking sheet and cook for 15 minutes, or until a touch golden. Set aside.

To Roast the Vegetables:

Cut the vegetables you choose into even sized pieces (see Blog for photos.)
Place them on a rimmed sheet pan, add the oil and combine. Sprinkle with a little salt & pepper. (Hint: add veggie varieties in the same area of the pan in case some roast more quickly – you can remove them.)
Roast the veggies for about 15 minutes, or until golden around the edges – turning them once.
Set aside.

Make the Red Coconut Curry Sauce:

Add the coconut or neutral oil to a large skillet or wok. Raise heat to low.
Add the ginger and garlic and stir for 3 minutes until softened.
Add 2 tablespoons Red Curry Paste (this is a bit spicy, cut down here if you desire), the sugar and vegetable broth, bring to a boil, cook 2 minutes. Add the coconut milk, bring to a boil then reduce to a simmer. Simmer the sauce until reduced and thickened, about 20 minutes. Add sliced water chestnuts if using.
Add a splash of lime juice, taste the sauce for salt.

To Serve the Dish:

To individual bowls, add a good portion of sauce, add a serving of vegetables – top with sesame tofu.
Garnish with mint or basil leaves

Notes

* with concerns about gmo’s and processing of oils, use a vegetable oil which has not been chemically treated, this is called “expeller pressed.” Note: Red curry paste is a cook’s lifesaving ingredient – two tablespoons transforms this fragrant sauce.