Low Carb Easy Thai Red Tofu Curry
How to Make It
Step 1
Prep the vegetable for the curry by mincing the garlic and ginger. Slicing the white onion into thick julienne pieces. Cut the eggplant into 1” pieces. Slice the cherry tomatoes in half and slice the zucchini into half-moon slices about ½” pieces.
Step 2
Preheat a stockpot over medium-high heat. Add in the avocado oil and swirl the pan. Add in minced garlic, minced ginger, and thickly sliced white onion. Saute the mixture for 30 seconds to one minute. Add a pinch of salt to the mixture and stir well.
Step 3
Add the halved cherry tomatoes, zucchini, and eggplant. Season the veggies with ¼ tsp kosher salt and stir. Then add in the Thai red curry paste and stir well.
Step 4
Add in the red curry and stir well. Make sure the curry is well incorporated and browns slightly on the vegetables.
Step 5
Add in the broth and coconut milk. Stir well. Bring the mixture to simmer for 1-2 minutes to incorporate the curry.
Step 6
Add in the firm tofu and cook until the tofu is heated through for about 3-5 minutes. Divide the curry into bowls and top with chopped cilantro. Serve immediately.
Ingredients
- Avocado oil – 1.5 tbsp
- Garlic – 2 clove
- Ginger – 2 tsp, sliced
- White onion – 0.25 cup
- Eggplant – 7 oz
- Tomato – 0.75 cup, sliced
- Zucchini – 5.5 oz
- Coarse Kosher Salt – 0.25 tsp
- Thai Red Curry Paste – 2 tbsp
- Vegetable broth, bouillon or consomme – 2 cup
- Coconut milk – 13.67 fl oz
- Tofu, raw (not silken), cooked, extra firm – 14 oz
- Cilantro – 4 tbsp