Vegan Red Curry Tofu

• portions: 6 servings
• temps actif: 10 minutes
• temps total: 30 minutes

Ingrédients

2 tablespoons vegetable oil

1 medium onion (thinly sliced)

1 tomato (chopped)

3 tablespoons Thai red curry paste

1 1/4 cups coconut milk

1 1/2 cups water or vegetable stock

1 pound fried tofu triangles

1 cup snap peas (washed and trimmed)

Salt (to taste)

Instructions

Heat 2 tablespoons of oil in a wok or skillet over medium high heat. Add the onions and chopped tomatoes, and fry for 2-3 minutes. Add the red curry paste and fry for another minute.

Add the coconut milk and water (or stock), and bring to a boil. Add the tofu, turn the heat down to medium low, cover, and simmer for 10 minutes. Stir in the snap peas and bell peppers and simmer for another 3-4 minutes. Season with salt to taste.

Nutrition

• Calories: 226 kcal
• Lipides Totaux: 19 g
• Lipides Saturés: 13 g
• Sodium: 15 mg
• Glucides Totaux: 8 g
• Fibres Diététiques: 2 g
• Sucres Totaux: 3 g
• Protéines: 9 g