● 1 block extra-firm tofu (pressed and cubed) ● 1 tbsp cornstarch (for crispy tofu) ● 1 tbsp vegetable oil ● 1 onion, thinly sliced ● 3 cloves garlic, minced ● 1 tbsp fresh ginger, grated ● 2 tbsp red curry paste (adjust to taste) ● 1 can (400 ml) full-fat coconut milk ● 1 cup vegetable broth ● 1 tbsp soy sauce ● 1 tsp maple syrup or brown sugar ● 2 cups mixed vegetables (bell peppers, carrots, snow peas) Fresh lime juice and cilantro (for garnish)
1. Crisp Up That Tofu Toss tofu cubes in cornstarch and fry until golden brown on all sides. Remove and set aside.
Sauté the Aromatics In the same pan, add a bit more oil and sauté onion until soft. Add garlic and ginger—sizzle till fragrant.
1. Pour in the Liquids Add coconut milk, veggie broth, soy sauce, and maple syrup. Stir and bring to a simmer.
Add the Veggies Toss in your chosen vegetables and let them cook until just tender (you want that crunch).
Reunite the Tofu Pop the tofu back in and simmer for 5 more minutes to let it soak up the saucy goodness.
Finish with Flair Squeeze in lime juice, sprinkle chopped cilantro, and serve hot with steamed rice or naan.