Yellow Tofu Curry
If you're a lover of Thai food, you're going to adore this curry dish. It's so tasty and comes out so vibrant and beautiful!
Servings 4 -6 servings
Calories 824kcal
Ingredients
- 1 tablespoon of vegetable oil
- 1 small yellow onion sliced
- 1 large red bell pepper sliced
- 2 carrots sliced
- 2 large Yukon Gold potatoes about 1 pound, cut into 1-inch bite-sized pieces
- ⅓ cup of yellow curry paste
- 2 13.5-ounce cans of full-fat coconut milk
- 1 tablespoon of packed brown sugar
- 1 teaspoon of salt
- 1 teaspoon of red chili pepper flakes adjust according to your spice preference
- 2 cups of bite-sized broccoli pieces
- 1 16-ounce block of extra-firm tofu, drained and cut into bite-sized cubes
- 4-6 cups of cooked white or brown rice
Instructions
- Heat the vegetable oil in a large pot over mediumhigh heat. Add the onion, bell pepper, and carrots, and sauté for 2 to 3 minutes, until the bell pepper is tender.
- Add the potatoes and curry paste and sauté for another 3 to 4 minutes.
- Pour in the coconut milk, and stir in the brown sugar, salt, and red chili pepper flakes.
- Bring to a boil and cover. Lower the heat and simmer for 15 minutes. Add the broccoli and tofu and continue simmering, covered, for 15 more minutes.
- Serve with the rice.
Video
Notes
If you’d like to have firmer tofu, you can sauté it in 1 tablespoon of canola oil for 3 to 4 minutes before adding it in step 4. We hope you enjoy this delicious restaurant-worthy meal at home!
Nutrition
Calories: 824kcal | Carbohydrates: 82g | Protein: 21g | Fat: 49g | Saturated Fat: 40g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 732mg | Potassium: 1376mg | Fiber: 7g | Sugar: 11g | Vitamin A: 9918IU | Vitamin C: 116mg | Calcium: 166mg | Iron: 10mg