Thai Red Curry with Tofu

Creamy coconut curry, crisp tofu, and colorful veggies combine to make the perfect comforting vegan meal.

For the tofu:
1 package extra-firm tofu (preferably vacuum-packed if you can find it)
1 teaspoon peanut oil or vegetable oil
Pinch of cornstarch
Pinch of salt

For the curry:
1 tablespoon peanut oil or vegetable oil
1 shallot, diced
2 cloves garlic, minced
1 teaspoon minced ginger
1 red bell pepper, thinly sliced
1 cup sugar snap peas
1 14 oz. can of baby corn, drained and cut into bite-size pieces
1 8 oz. can of sliced bamboo shoots, drained
3 tablespoons of Thai red curry paste
1 14 oz. can coconut milk
½ teaspoon kosher salt
¼ teaspoon sugar
1 teaspoon rice wine vinegar

To serve:
Grain of choice
Cilantro

View the full recipe at Orchard Street Kitchen →