Ingredients

The following ingredients have 4 Servings
  • 1 tbsp peanut oil (canola or vegetable oil works too)
  • 14 oz extra-firm tofu
  • 13.5 oz canned light coconut milk (unsweetened)
  • 1/4 cup Thai red curry paste
  • 3/4 cup vegetable broth
  • 2 tsp soy sauce (or tamari)
  • 1 tbsp light brown sugar
  • 1 red bell pepper (medium, thinly sliced)
  • 1 lb asparagus (tough ends removed, cut into 1-inch pieces)
  • cooked rice or rice noodles (for serving)
  • lime wedges (for garnish)
  • cilantro leaves (for garnish)

Instruction

  • Heat peanut oil in large wok or skillet over medium high heat. Add tofu triangles and cook for 5 minutes; flip tofu over and cook 5 minutes more on other side. Place tofu on a plate lined with paper towels (to soak up excess oil) and wipe out skillet (carefully!).
  • Return skillet to medium-high heat. Add 1/2 cup of coconut milk and cook, stirring constantly, until it thickens (about 2 minutes). Stir in red curry paste and cook until fragrant, about 1 minute.
  • Add remaining coconut milk, broth, soy sauce, and sugar. Once sauce comes to a simmer, add red pepper; cook for 2 minutes. Stir in asparagus and cook 3 minutes more.
  • Return tofu to skillet and stir until coated with curry sauce.
  • Remove from heat and serve over noodles or rice; garnish with lime wedges and cilantro.