Red Curry Tofu

🛒 Ingredients

• Firm Tofu 400 g · 280 kcal
• Red Curry Paste 80 g · 100 kcal
• Full-fat Coconut Milk 400 g · 680 kcal
• Red Bell Pepper 200 g · 60 kcal
• Green Beans 150 g · 45 kcal
• Canned Bamboo Shoots (drained) 150 g · 40 kcal
• Gluten-free Soy Sauce (or Tamari) 30 g · 20 kcal
• Lime Juice 15 g · 5 kcal
• Vegetable Oil 15 g · 120 kcal
• Fresh Basil Leaves 10 g · 3 kcal
• Water 100 g · 0 kcal

👨‍🍳 Instructions

1. Press the firm tofu to remove excess water, then cut it into 1-inch cubes. Chop the bell pepper, trim the green beans, and drain the bamboo shoots.
2. Heat vegetable oil in a large pot or wok over medium heat. Add the red curry paste and stir-fry for 1-2 minutes until fragrant.
3. Pour in the coconut milk and water, stirring well to combine with the curry paste. Bring the mixture to a gentle simmer.
4. Add the tofu cubes, bell pepper, green beans, and bamboo shoots to the simmering curry. Cook for 8-10 minutes, or until the vegetables are tender-crisp.
5. Stir in the gluten-free soy sauce, brown sugar, and lime juice. Taste and adjust seasoning as needed.
6. Remove from heat and stir in fresh basil leaves just before serving. Serve hot, optionally with steamed jasmine rice.