Ingredients with Measurements:
- 1 block of firm tofu, drained and cut into cubes
- 2 tablespoons of vegetable oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 1 tablespoon of grated ginger
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 cup of green beans, trimmed
- 1 can of coconut milk
- 2 tablespoons of red curry paste
- 1 tablespoon of soy sauce
- 1 tablespoon of brown sugar
- Salt and pepper to taste
- Fresh cilantro for garnish
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the onion, garlic, and ginger and sauté for 2-3 minutes until fragrant.
3. Add the red bell pepper, zucchini, and green beans and cook for 5-7 minutes until the vegetables are tender.
4. Add the tofu and cook for another 2-3 minutes until lightly browned.
5. In a separate bowl, whisk together the coconut milk, red curry paste, soy sauce, and brown sugar.
6. Pour the coconut milk mixture into the skillet and stir to combine.
7. Bring the curry to a simmer and cook for 10-15 minutes until the sauce has thickened.
8. Season with salt and pepper to taste.
9. Serve hot with rice and garnish with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 300
Fat: 20g
Carbohydrates: 20g
Protein: 10g
Fiber: 5g
Substitutions for ingredients:
- Firm tofu can be substituted with chicken or shrimp.
- Red bell pepper, zucchini, and green beans can be substituted with any vegetables of your choice.
- Red curry paste can be substituted with green curry paste.
Variations:
- Add diced potatoes for a heartier curry.
- Use vegetable broth instead of coconut milk for a lighter version.
- Add a tablespoon of peanut butter for a nutty flavor.
Tips and tricks:
- Use a non-stick skillet to prevent the tofu from sticking.
- Press the tofu with a paper towel to remove excess water before cooking.
- Add a squeeze of lime juice for a tangy flavor.
Storage instructions:
Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in a microwave or on the stove over medium heat until heated through.
Presentation ideas:
Serve the curry in a bowl with a side of rice and garnish with fresh cilantro.
Garnishes:
Fresh cilantro, chopped peanuts, and lime wedges.
Pairings:
Serve with steamed rice or naan bread.
Suggested side dishes:
Cucumber salad, roasted vegetables, or sautéed spinach.
Troubleshooting advice:
- If the curry is too thick, add a splash of water or vegetable broth to thin it out.
- If the curry is too spicy, add a tablespoon of honey or brown sugar to balance out the heat.
Food safety advice:
Make sure to cook the tofu and vegetables thoroughly to prevent foodborne illness.
Food history:
Curry originated in India and has since become a popular dish in many countries around the world.
Flavor profiles:
Spicy, savory, and creamy.
Serving suggestions:
Serve hot with rice or naan bread.
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