At the end of this week, I’ll be moving out of my apartment. Yep, the one I pretty much just moved into…7 months ago! I can’t believe it’s already that time again. Before you know it, I’ll be blogging from Florida!
In an effort to use up some of the random foods I have in my pantry and refrigerator, I decided to make a meal that will (hopefully) carry me through the week in terms of dinner. I have a lot going on this week, so I wanted to be proactive and make a big pot of something.
It just so happens that the something was Red Curry Coconut Tofu and Veggies…
…in other words, Thai inspired comfort food.
This dish took no time to throw together. And most importantly, it’s flavorful, a little spicy, and filling. Mmm mmm good!
Red Curry Coconut Tofu and Veggies
1 tablespoon olive oil
3 garlic cloves, minced
1 1/2 tablespoons Red Curry paste
1 block extra firm tofu, cut into cubes
1 can lite coconut milk
1 16 ounce bag of frozen stir fry vegetables
1 teaspoon sea salt
1 teaspoon ground ginger
1 teaspoon red curry powder
Heat olive oil in large pan over medium heat. Add garlic and cook for 2-3 minutes. Add curry paste and mix well. Once incorporated, add cubed tofu. Mix well, being careful not to break the tofu. Allow to cook for 5 minutes. Add the coconut milk and let cook for another 2-3 minutes. Add frozen vegetables and mix well. Let the mixture simmer for a few minutes. Then add the sea salt, ground ginger, and red curry powder. Mix well and let everything simmer together on low heat for 10-15 minutes. Serve over rice or quinoa
I know what you’re thinking…that simple? Yes, it really is that simple! And I’m actually looking forward to eating leftovers almost every night this week.
Are you a fan of Thai food? What’s your favorite dish?