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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
Author: Karen Sheer a zest for life
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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.