Red Coconut Curry with Sesame Tofu & Roasted Vegetables

5 from 1 vote

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 Time15

Cook Time50

Total Time1 5

Course: Main Course, Side Dish

Cuisine: Thai

Keyword: Red Coconut Curry, Vegan Red Coconut Curry

Servings: hearty servings

Author: Karen Sheer a zest for life

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.

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