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Red Curry Vegetable and Tofu Stir-Fry
Red Curry Vegetable and Tofu Stir-Fry
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Red Curry Vegetable and Tofu Stir-Fry

Preparation
20 MIN
Cooking
15 MIN
Marinating
1 H
Servings
4
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Ingredients

Marinade

Stir-Fry

Preparation

Marinade

  1. In a bowl, combine all the marinade ingredients. Add the tofu. Season with salt and toss to coat. Marinate in the refrigerator for at least 1 hour, ideally overnight.
  2. Drain the tofu. In a wok or large skillet, heat the extra vegetable oil and sauté the tofu until golden brown. Remove from the skillet and lightly season with salt. Season.

Stir-Fry

  1. In a wok, heat the oil. Add the green onions, mushrooms, snow peas and bell pepper. Stir-fry over high heat for about 3 minutes. Add the remaining ingredients except for the cilantro. Continue cooking for 5 minutes, then add the cilantro.
  2. Place the stir-fry on a bed of jasmine rice (see recipe) and top with the tofu cubes.

Note

You will find red curry paste in the Asian products aisle in some supermarkets. It is also very easy to find in Asian grocery stores. I often use the Blue Dragon brand. If you can’t find it, you can make it yourself at home. Here's my recipe. In a blender, puree 4 bird’s eye chilies or 1 seeded medium red hot chile pepper, 4 finely chopped cloves of garlic, 3 stalks of lemongrass, 30 ml (2 tablespoons) of chopped fresh ginger, grated zest of 1 lime, 125 ml (1/2 cup) of lime juice, 60 ml (1/4 cup) of vegetable oil, 60 ml (1/4 cup) of water, and 5 ml (1 teaspoon) of salt. Add a little water if necessary. Unlike store-bought curry paste, this paste will not be red. This recipe makes about 500 ml (2 cups). Use the proper amount and freeze the rest in ice cube trays.

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