Yep. I’m addicted. Just wish my husband was. 🙂 This is a super easy, super simple recipe.
In a non-stick fry pan, dry fry
1 lb cubed, drained and pressed (or vacuum packed) tofu.
In a mixing bowl make a cornstarch slurry using a little bit of water (about 1/4 cup) and some chicken flavored bullion (I use Better than Bullion No Chicken Base).
To the slurry, add
1 can light coconut milk
3 Tbsp Red Curry Paste (I used Taste of Thai)
1 squirt Sriracha sauce
3-5 Tbsp Soy Sauce
a pinch or two of kosher salt
When the tofu cubes have more sides dry and crispy than not, add
about 2-3 cups fresh broccoli florets
a healthy handful of sugar snap peas
1-2 green onions, sliced
1 red bell pepper, sliced
any other veggies you’d like
Simmer everything together until veggies are desired tenderness. If they aren’t cooking quickly enough for you, cover the pan with aluminum foil or a lid if your fry pan has one.
Serve over rice and top with
fresh lime wedges and cilantro
Lime and Thai Basil
Oh, and do not freaking skip the basil or cilantro or basil.
I mean it!
Original recipe found at My Everest. Baby liked this, hubby liked it but wasn’t thrilled by it. I did not find this to pack well for lunches. Eat it fresh!