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Vegan Thai Red Curry With Tofu and Vegetables: A Delectable Delight

Thai cuisine is renowned for its vibrant flavours, aromatic spices, and a delightful balance of sweet, sour, salty, and spicy elements. One dish that beautifully embodies these characteristics is the Thai red curry, traditionally made with an array of meats, seafood, and vegetables. However, for those seeking a plant-based alternative, a vegan Thai red curry with tofu and vegetables is not only a delicious option but also a healthful one. Let’s dive into this colourful dish and explore how to create a bowl of goodness that is both satisfying and bursting with flavour.

Ingredients

For the Curry Paste:

• 1-2 tablespoons of red curry paste (ensure it’s vegan)
• 1 teaspoon of grated fresh ginger
• 1 teaspoon of minced garlic
• 1 teaspoon of lemongrass paste or finely minced fresh lemongrass (optional)

For the Curry:

• 400ml can of coconut milk
• 200g firm tofu, drained and cubed
• 1 tablespoon of vegetable oil (coconut or sunflower oil works well)
• 1 onion, finely sliced
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 courgette (zucchini), sliced
• 150g of green beans, trimmed
• 100g of baby corn, halved
• 2 tablespoons of soy sauce or tamari
• 1 tablespoon of lime juice
• Fresh basil or coriander (cilantro) leaves for garnish
• Cooked jasmine rice, to serve

Method

Step 1: Prepare the Ingredients

Begin by prepping your vegetables and tofu. Drain the tofu and press it to remove excess moisture, then cut it into bite-sized cubes. Slice the onion, bell peppers, courgette, and trim the green beans and baby corn. Gather all ingredients to ensure a smooth cooking process.

Step 2: Sauté the Tofu

In a large pan or wok, heat the vegetable oil over medium heat. Once hot, add the cubed tofu and sauté until golden brown on all sides, which should take about 8-10 minutes. Remove the tofu and set it aside on a plate.

Step 3: Aromatics and Curry Paste

In the same pan, add the sliced onion and cook until it becomes translucent. Add the garlic, ginger, and optional lemongrass, stirring for a minute until fragrant. Then, incorporate the red curry paste, mixing well to combine with the aromatics.

Step 4: Add the Vegetables

Pour in the coconut milk, stirring to mix in the curry paste thoroughly. Bring the mixture to a gentle simmer, then add the sliced bell peppers, courgette, green beans, and baby corn. Cook for about 5-7 minutes, allowing the vegetables to soften but still retain their crunch.

Step 5: Combine Tofu and Season

Return the sautéed tofu to the pan and add the soy sauce (or tamari) and lime juice. Mix gently to combine, ensuring the tofu is coated in the luscious sauce. Allow the curry to simmer for another 3-5 minutes to ensure everything is heated through.

Step 6: Final Touches

Taste the curry and adjust the seasoning if necessary; you might want to add a little more soy sauce, lime juice, or even a pinch of salt. Once you’re happy with the flavour, remove it from the heat.

Step 7: Serve

Serve your vegan Thai red curry hot, accompanied by fluffy jasmine rice. Garnish with fresh basil or coriander leaves for an aromatic finish.

Conclusion

Vegan Thai red curry with tofu and vegetables is a delightful dish that encapsulates the essence of Thai cooking while catering to plant-based diets. Its richness from the coconut milk, combined with the spiciness of the red curry paste and the freshness of the vegetables, creates a meal that is not only satisfying but truly nourishing. Perfect for a weeknight dinner or a special occasion, this curry will undoubtedly impress everyone at your table, regardless of their dietary preferences. So, grab your veggies and tofu, and embark on a culinary journey to Thailand from the comfort of your home!