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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!

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

Ingredients

Vegetables:

6 cups 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

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

¼ teaspoon sea salt

1 tablespoon cornstarch

Red Curry Sauce:

2 tablespoons Red Curry Paste
Recommended: Maesri brand*,
no artificial ingredients

2 teaspoons neutral oil or coconut oil

1 tablespoon ginger,
peeled and minced

2 teaspoons garlic,
peeled and minced

1 teaspoon pure cane sugar

½ cup vegetable broth

1 can coconut milk,
13.5 ounces, not “lite”

squeeze fresh lime juice

1 ½ tablespoons fresh basil leaves or mint leaves

Instructions

1

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.

2

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.

3

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.

4

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. 

See BLOG for many more photos and information.

 

*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.

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