15 minutes yellow curry tofu (VeGaN)
This recipe belongs to one of the quickest I ever cooked. It’s so simple that even a complete beginner will be able to cook it on time 🙂 And why? Because you need only a couple of ingredients, and 3 steps to make it. The first one is to cook the rice according to the instructions on the package. If you fail with that, you should not cook at all 🙂 (just kidding 🙂 ). In case you pass the rice cooking test you can continue with the next 2 steps and finish the dish. Have fun cooking and enjoy 🙂
15 minutes yellow curry tofu (VeGaN)
15 minutes yellow curry tofu (VeGaN)
Course: Dinners, Lunches, Recipe book, VeGaN mealsCuisine: AsianDifficulty: easy4
servings20
minutes20
minutes40
minutesA very easy recipe for a tofu packed with vegetables and yellow curry sauce.
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Ingredients
2 red onions
1 red bell paprika
500ml coconut milk
250g of hard tofu
200g of mushrooms
150g of canned bamboo slices (*optional)
25g of yellow curry paste
Salt & Pepper
Fresh coriander leaves
Vegetable oil
Directions
- Cook the rice according to the instructions on the package.
- Peel and thinly slice the red onions, mushrooms, and the deseeded red bell paprika. Chop the fresh coriander leaves and drain the bamboo slices (if using). Dice the tofu into medium-sized cubes.
- Heat up 2 tablespoons of vegetable oil in a wok (or bigger pan) over high heat. Add the red onions and roast until slightly golden. After 5 minutes add the yellow curry paste and mix well with the onions. Then add the mushrooms, red bell paprika, the diced tofu and the bamboo slices (if using). Roast for 5 minutes and then pour over with coconut milk. Bring to a boil and simmer for another 10 minutes. Sprinkle with chopped fresh coriander leaves and serve with rice.
- Enjoy 🙂
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