Low Sugar Vegan Thai Red Curry

Total time50 min

Prep time20 min

Cook time30 min

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Ingredients

4 servings

For the tofu

1 block (14 oz) extra-firm tofu, pressed and cut into 1-inch cubes
Nasoya Organic Tofu Extra Firm Simple Truth Organic Extra Firm Tofu O Organics Organic Tofu Extra Firm - 14 Oz Franklin Farms Extra Firm Tofu Nature's Promise Organic Extra Firm Tofu
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2 tbsp neutral oil, divided
¼ tsp salt

For the curry

1 can (13.5 oz) full-fat coconut milk
3 tbsp vegan red curry paste
1 cup vegetable broth
1 tbsp soy sauce
1 tbsp brown sugar
Chef's tip
Use the same volume. Brown-sugar replacements vary in moisture, spread, and browning, so follow the package's baking guidance and start checking a few minutes early.
1 tbsp fresh lime juice
1 red bell pepper, thinly sliced
1 zucchini, halved lengthwise and sliced into half-moons
2 cups baby spinach
4 fresh kaffir lime leaves, center rib removed and leaves thinly sliced (optional)
1 stalk lemongrass, outer layers removed, tender inner stalk minced
1 tbsp fresh ginger, grated

For serving

2 cups jasmine rice
¼ cup fresh thai basil leaves (optional)
1 lime, cut into wedges (optional)
1 red chili, thinly sliced (optional)

Instructions

1
Cook the jasmine rice according to package directions in the medium saucepan. Keep warm.
2
Pat the tofu cubes dry with paper towels. Heat 1 tbsp of the neutral oil in a large skillet or wok over medium-high heat until shimmering. Add the tofu in a single layer, season with the salt, and cook undisturbed for 3–4 minutes until the undersides are deep golden. Flip and cook for another 2–3 minutes until golden on the second side. Transfer to a plate and set aside.

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