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Red Curry Tofu and Vegetable Stew
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Course Main Course
Cuisine Thai
Servings 4 people

Equipment

  • Slow Cooker
  • Knife
  • Cutting Board

Ingredients
  

  • 1 (14-ounce) package firm tofu, pressed and cut into cubes
  • 1 medium onion, diced
  • 2 carrots, peeled and sliced
  • 1 red bell pepper, sliced
  • 3 tablespoons red curry paste
  • 1 (14-ounce) can coconut milk
  • 1 cup vegetable broth
  • 2 cloves garlic, minced
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons tamari
  • Juice of 1 lime
  • Fresh basil leaves for garnish
  • Cooked jasmine rice for serving

Instructions
 

  • Place the onion, carrots, bell pepper, garlic, and ginger in the slow cooker.
  • Add the red curry paste, coconut milk, vegetable broth, and tamari. Stir until the curry paste is fully mixed in.
  • Gently fold in the tofu cubes so they are coated with the sauce.
  • Cover and cook on low for 6 hours until the vegetables are soft.
  • Stir in the lime juice right before serving.
  • Spoon the stew over cooked jasmine rice and top with fresh basil leaves.

Notes

Stir the stew very gently at the end of cooking to keep the tofu pieces intact. If you prefer a thicker broth, remove the lid for the last 30 minutes. Leftovers reheat well on the stove with a splash of broth to loosen the sauce.
Course: Main Course
Cuisine: Thai
Equipment: Slow Cooker, Knife, Cutting Board