- 8
Ingredients
- 2 2 pkg. 2 (14-oz.) pkg. extra-firm tofu, drained
- 1 1 1 tablespoon coconut oil
- 1 1 can 1 (14-oz.) can light coconut milk, well shaken
- 1/2 1/2 1/2 cup unsalted vegetable stock
- 1/4 1/4 2 cup fresh lime juice (from 2 limes)
- 1 1 1 tablespoon tomato paste
- 1 1 1 tablespoon roasted red chili paste (such as Thai Kitchen)
- 1 1 1 tablespoon granulated sugar
- 1 1 1 teaspoon fish sauce or lower-sodium soy sauce
- 1 1 1 teaspoon curry powder
- 3 3 1 1/2-inch red bell peppers, cut into 1 1/2-inch slices
- 2 2 2 small yellow onions, halved and sliced
- 1 1 piece 1 (2-inch) piece lemongrass stalk, halved and smashed
- 1 1 piece 1 (1-inch) piece peeled fresh ginger, thinly sliced
- 2 2 2 garlic cloves, smashed
- 1 1 1 serrano chile, seeded and vertically sliced
- 2 2 2 cups fresh mung bean sprouts
- 1 1 1 cup fresh cilantro leaves
- 2 2 2 limes, cut into wedges
Preparation
Step 1
Step 1
Place tofu on a plate lined with paper towels; top with another layer of paper towels and a plate or a skillet. Press and let stand 20 minutes.
Step 2
Heat coconut oil in a large nonstick skillet over medium-high. Add tofu blocks, and cook until lightly browned on all sides, 8 to 10 minutes. Set aside.
Step 3
Whisk together coconut milk, vegetable stock, lime juice, tomato paste, chili paste, sugar, fish sauce, and curry powder in a slow cooker. Add bell peppers, onions, lemongrass, ginger, garlic, and serrano chile; stir to combine. Top with tofu blocks. Cover and cook on low until vegetables are tender, 6 to 8 hours.
Step 4
One hour before serving, carefully transfer tofu blocks to a cutting board, and cut into 1/2-inch slices. Return sliced tofu to slow cooker. Remove and discard lemongrass. To serve, ladle curry into 8 bowls; top evenly with bean sprouts and cilantro. Serve with lime wedges.