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Red Coconut Curry with Sesame Tofu and Roasted Vegetables in vintage bowl with vintage aqua linens

Red Coconut Curry with Sesame Tofu & Roasted Vegetables

A delicious & healthy Thai inspired meal. Totally satisfying and hearty with out being heavy.
Vegan – Vegetarian – Gluten Free! 

red coconut curry with vegetables and sesame tofu with vintage linens
Beautiful colors, textures and flavors – meet your new go-to Meatless Monday Meal! Special enough for company.
Red Coconut Curry with Sesame Tofu and Roasted Vegetables in vintage bowl with vintage aqua linens
A delicious and versatile sauce – get to know Red Curry Paste!

I’m in love! ~ with this Red Coconut Curry Sauce.

Coconut Milk creates a creamy essence and Red Curry Paste lends deep flavor, color and heat.
Tip: this little can of red curry paste is a cook’s lifesaving condiment – two tablespoons transforms this fragrant sauce… with no preservatives.

Three Parts to this Recipe:
1. Make the Sesame Tofu Cubes
2. Roast the Vegetables on a Sheet Pan
3. Make the red Coconut Curry Sauce.

You can Sauté the vegetables – yet I find it so easy to roast them on a sheet pan while you make the Sesame Tofu and Red Coconut Curry Sauce. You might like to add steamed rice or cooked rice noodles too when serving!

Speaking of Vegetables… use the ones you like! You’ll need six cups of them. That’s a lot of antioxidants!
Some other good options are – mushrooms, eggplant, broccoli, Chinese cabbage, carrots  and mustard greens. You might like to add steamed rice or cooked rice noodles too when serving!

Vegetables for the Red Coconut Curry - on a wooden board
You will need 6 cups of fresh vegetables for the recipe – here is what I used
What makes the sauce delicious!
Roasting vegetables on a sheet pan – turn once until golden

What is Red Curry Paste?

This gem of a condiment is a versatile and flavorful base for a variety of Thai dishes.
It’s spicy and loaded with essential flavor – and a gorgeous red hue too!
MAESRI Red Curry Paste is my favorite little can imported from Thailand. Widely available; I buy mine at Whole Foods.
I find it has more flavor than “Thai Kitchen Red Curry Paste.” 
The Ingredients:

Chili Pepper, Garlic, Shallot, Salt, Lemongrass, Sugar, Kaffir Lime, Galangal, Coriander Seeds, Cumin and Cardamom.
No preservatives!!

This Red Curry Paste gets spooned into simmering ginger and garlic – then tomato paste is added to boost flavor and add an additional red vibe. Vegetable broth is added, then coconut milk and all is simmered and reduced. That was easy!

Poured into bowls with a delicious, mix of roasted vegetables, sesame tofu squares and topped with fresh herbs – your choice of basil or mint leaves.
The heat is there, I thinks it subtle, you might feel it’s spicy … warming your taste buds on the first bite.

A delicious Meatless Monday Vegan meal – perfect for company too

Enjoy this special, yummy meal,
Karen

Red Coconut Curry with Sesame Tofu & Roasted Vegetables

Red Coconut Curry with Sesame Tofu & Roasted Vegetables

A delicious & healthy Thai inspired meal. Totally satisfying and hearty with out being heavy. Vegan - Vegetarian - Gluten Free! 
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 4 hearty servings
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Ingredients

Vegetables:

  • 6 cups assorted vegetables* see suggestions

Sesame Tofu:

  • 16 ounces firm tofu (one block)
  • 1 tablespoon coconut oil melted
  • 1 tablespoon sesame seeds toasted
  • 2 teaspoons garlic powder
  • 1/4 teaspoon sea salt
  • 1 tablespoon cornstarch

Red Curry Sauce:

  • 2 tablespoons red curry paste Recommended: Maesri brand**
  • 2 teaspoons coconut oil or neutral oil
  • 1 tablespoon ginger peeled and minced
  • 2 teaspoons garlic peeled and minced
  • 1 teaspoon pure cane sugar
  • 1/2 cup vegetable broth
  • 13.5 ounces coconut milk (one can, not "lite"
  • 1/2 teaspoon fresh lime juice
  • 1 1/2 tablespoon fresh basil leaves or fresh mint leaves

Instructions

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. After 15 minutes, some of the water from the tofu will have been absorbed.
  • 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.

Roast the Vegetables:

  • Cut the vegetables you choose into even sized pieces. 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.

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. Can also prepare in a large serving bowl. 

Notes

Assorted Vegetables I used: 1 medium zucchini, ½ large yellow pepper,
½ large red pepper, 10 spears fat asparagus, 1 cup snow peas, ½ large onion, 1 large shallot, 1 tablespoon coconut oil or neutral oil for roasting. Option: ½ cup sliced water chestnuts – add to cooked sauce; do not roast.
       *MAESRI Red Curry Paste Ingredients: (ps – it’s spicy!)
 Chili Pepper, Garlic, Shallot, Salt, Lemongrass, Sugar, Kaffir Lime, Galangal, Coriander Seeds, Cumin and Cardamom.
This recipe can not be reproduced without the permission of its author, Karen Sheer.
COURSE: Main Course, Side Dish
CUISINE: Thai
KEYWORDS: Red Coconut Curry, Vegan Red Coconut Curry
Nutrition Facts
Red Coconut Curry with Sesame Tofu & Roasted Vegetables
Amount per Serving
Calories
547
% Daily Value*
Fat
 
34
g
52
%
Saturated Fat
 
24
g
150
%
Polyunsaturated Fat
 
5
g
Monounsaturated Fat
 
3
g
Sodium
 
293
mg
13
%
Potassium
 
833
mg
24
%
Carbohydrates
 
48
g
16
%
Fiber
 
13
g
54
%
Sugar
 
2
g
2
%
Protein
 
22
g
44
%
Vitamin A
 
15084
IU
302
%
Vitamin C
 
31
mg
38
%
Calcium
 
263
mg
26
%
Iron
 
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.

Red Coconut Curry with Sesame Tofu and Roasted Vegetables in vintage bowl with vintage aqua linens

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