Thai Red Curry with Tofu

The Tofu

• Cut pressed tofu into ½-inch slabs, then cut into desired shape. I prefer triangles!
• In a bowl, whisk tamari, vinegar, sugar, water, garlic, ginger, and onion powders.  
• Place tofu in a glass storage container and pour mixture over tofu, then close tight with lid.
• Let tofu marinate in the fridge for at least 1 hour.  
• Heat a shallow pan and add coconut oil, letting oil heat for 1 minute.  
• Place tofu pieces in pan and fry on both sides until golden, using chopsticks or tongs to flip, then set aside.  
• Drain leftover marinade in an airtight container.  
• If not using immediately, refrigerate marinade and tofu.

The Curry

• Whisk curry paste and coconut milk together. Set aside.
• Heat oil in large skillet over medium heat.  
• Add kaffir leaves, ginger, lemongrass, and scallions, and saute for 1 minute.  
• Add garlic and cilantro, and saute for another minute.  
• Add mushrooms, broccoli, and water chestnuts, and cook for 1 minute.
• Add peppers, asparagus, mango, and pineapple, and cook for 1 additional minute.  
• Add coconut milk mixture and vegetable broth, mix well, and let the curry come to a boil.  
• Add marinated tofu and remaining marinade, and bring the curry to another boil.
• Turn off heat, stir in lime zest and lime juice, and add salt to taste.  
• Serve with cooked rice and garnish with cilantro.

Bon appétit!