Spicy Tofu with Red Curry & Peas
Prep Time
Cooking Mode
5 mL (1 tsp.) each tsp. garlic
5 mL (1 tsp.) tsp. Cilantro
5 mL (1 tsp.) tsp. Cumin
5 mL (1 tsp.) tsp. turmeric powder
30 mL (2 tbsp.) tbsp. sundried tomato pesto
30 mL (2 tbsp.) tbsp. red curry paste
15 mL (1 tbsp.) tbsp. canola oil
1 onion, chopped
454 g (1 package) lb plain tofu, diced
To taste salt and pepper
400 mL (1 can) cup coconut milk
375 mL (1 ½ cups) cup frozen peas
4 naan breads
5 mL (1 tsp.) each tsp. garlic
5 mL (1 tsp.) tsp. Cilantro
5 mL (1 tsp.) tsp. Cumin
5 mL (1 tsp.) tsp. turmeric powder
30 mL (2 tbsp.) tbsp. sundried tomato pesto
30 mL (2 tbsp.) tbsp. red curry paste
15 mL (1 tbsp.) tbsp. canola oil
1 onion, chopped
454 g (1 package) lb plain tofu, diced
To taste salt and pepper
400 mL (1 can) cup coconut milk
375 mL (1 ½ cups) cup frozen peas
4 naan breads
Directions
1In a small bowl, combine spices and set aside.
2In another small bowl, combine pesto and curry paste, and set aside.
3In a large skillet set over medium-high heat, heat oil and brown onion and tofu on all sides for approximately 3 minutes. Season with salt and pepper. Set aside on a plate.
4In the same skillet, reduce heat to medium, add spices and heat for 30 seconds. Add tomato pesto and curry paste. Stir to combine and heat for 30 seconds. Whisk in coconut milk. When sauce is smooth, place tofu back into the skillet and add peas. Simmer for 5 minutes over low heat.
5Serve with naan bread.
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