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!
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!
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
or neutral oil
Red Curry Sauce:
Recommended: Maesri brand*,
no artificial ingredients
peeled and minced
peeled and minced
13.5 ounces, not “lite”
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 (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.
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.
*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.