THAI RED CURRY WITH ASPARAGUS AND TOFU | OH MY VEGGIES

Thai Red Curry with Asparagus and Tofu | Oh My Veggies image

Provided by @MakeItYours

Number Of Ingredients 12

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1 tbsp peanut oil (canola or vegetable oil works too)
14 oz extra-firm tofu, pressed for 30 minutes (you can use a tofu press), cut into triangles
1 (13.5 oz) can light unsweetened coconut milk
1/4 cup red curry paste
3/4 cup vegetable broth
2 tsp soy sauce or tamari
1 tbsp light brown sugar
1 medium red bell pepper, thinly sliced
1 lb asparagus, tough ends removed, cut into 1-inch pieces
cooked rice or rice noodles
lime wedges
cilantro leaves

Steps:

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.