Tofu and Vegetable Curry

• 份量: 4 servings

食材

4 Tbsp. virgin coconut oil or extra-virgin olive oil, divided

1 14-oz. package firm or extra-firm tofu, patted dry, cut into ½" cubes

Kosher salt

2 medium onions, coarsely chopped

⅓ cup red curry paste

2 large zucchini, cut into ½" pieces

1 large or 2 small Japanese eggplant, cut into ½" pieces

8 oz. green beans, trimmed, cut into 1" pieces

1 13.5-oz. can unsweetened coconut milk

Lime wedges, cilantro leaves with tender stems, and coarsely chopped salted, roasted peanuts (for serving)

步驟

Heat 2 Tbsp. oil in a large skillet, preferably nonstick, over medium-high. Add tofu in a single layer and cook, turning over once, until cooked sides are golden brown, about 4 minutes. Transfer to paper towels to drain. Season with kosher salt.

Heat remaining 2 Tbsp. oil in a large pot or high-sided skillet over medium-high. Add onions and a generous pinch of salt and stir to coat. Cook, stirring often, until softened, about 4 minutes. Stir in curry paste and cook, stirring often, until darkened in color, about 2 minutes. Add zucchini, eggplant, and green beans and cook, tossing to coat, until vegetables are softened and starting to brown in spots, 5–7 minutes. Pour in coconut milk and ½ cup water and bring to a simmer.

Add tofu to pot and stir gently to combine. Cook until warmed through, about 3 minutes. Season with more salt if needed.

Divide curry among bowls and add a generous squeeze of lime juice to each. Top with cilantro and peanuts.