Tofu & Summer Vegetable Curry
This recipe is from the September 2019 issue of Bon Appetit Magazine. We recently discovered how much we love tofu, so I tried it and it was a winner!
Notes about this recipe:
I served this over rice.
Instead of eggplant, I added extra zucchini.
The curry paste I had was pretty spicy (made in Thailand), so I would cut back to¼ cup next time.
I didn't make a side vegetable or anything with this since it is loaded with vegetables already.
- 4 tablespoons virgin coconut oil or extra-virgin olive oil (divided)
- 1 package extra-firm tofu (14 oz package, pat dry, and cut into ½ inch cubes)
- Kosher salt
- 2 medium onions ( coarsely chopped)
- ⅓ cup red curry paste
- 3 large zucchini (cut into ½ inch pieces)
- 8 oz. green beans (trimmed, cut into 1-inch pieces)
- 1 can unsweetened coconut milk (13.5 oz can)
- 2 cups rice (cooked)
- Lime wedges, cilantro leaves with tender stems, and coarsely chopped salted, roasted peanuts (for serving)
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 ½ 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 and serve immediately.