Curry is an Indian flavor that is now very present also in western cuisines, typically we find chicken cooked in this way but with tofu it is delicious and becomes suitable for vegans and vegetarians. The following recipe is really easy and, if you are omnivorous, you can easily replace the tofu with cubes of chicken breast or shrimp.
Ingredients for 4 portions:
- 1 package of “extra firm” (very firm) tofu, drained and diced
- 2-3 tablespoons avocado oil (or other vegetable oil)
- 2 tbsp red curry paste
- 410ml unsweetened coconut milk
- 1 tablespoon soy sauce (gluten-free)
- 1 tablespoon coconut sugar (or honey or agave syrup)
- The juice of half a lime
- 1 teaspoon of paprika
Additionally, if you want:
Oriental white rice flavored with coriander (if you like it, it's top as an accompaniment)
Vegetables of your choice to be sautéed first and softened separately and then added to the pan with tofu and curry (aubergines, potatoes and peppers are the most suitable)
Preparation:
- Heat the oil in a large nonstick skillet over medium heat.
- Add the tofu cubes and cook them for 3-4 minutes per side, don't be in too much of a hurry to turn them or they will fall apart and stick to the pan, they should get a nice brown color (not burnt, brown!!!)
- In a saucepan over medium heat put the curry paste, after 30 seconds add the coconut milk and mix well. Bring the sauce to a boil and cook for another 3-4 minutes stirring constantly until it thickens a little
- Lower the heat and add the soy sauce, coconut sugar (or whatever you choose), lime juice and paprika and mix well, taste and adjust to taste
- Add the tofu you cooked earlier to the sauce and cook a few more minutes so that the tofu absorbs the flavor of the sauce and then serve it all, if you like, with the coriander flavored rice
Each portion:
250 calories | 25g Fat | 7g Carbs | 5g Protein
