Enjoy (stovetop or) slow cooker red Thai curry with tofu and adaptable veggies anytime you want a simple, delicious, comforting, low-budget meal with minimal prep and far healthier than takeout!
12ouncesof extra-firm tofu, cut into 1⁄2-inch cubes and pressed to reduce excess water
3cupsof baby carrots, halved lengthwise
2cupsof peeled and chopped red or Yukon potatoes
2mediumdiced yellow onions
3teaspoonsof minced garlic (6 cloves)
1inchof fresh ginger, peeled and minced
1 ¾ cupsof water
1cupof canned unsweetened coconut milk
1 ½ tablespoonsof red curry paste
1cubeof vegetable bouillon
½ teaspoonof salt
Cooked rice, for serving
Fresh cilantro, for garnish
Instructions
In a skillet over medium-high heat, heat the oil. Add the tofu and brown until the edges are crisp, about 5 minutes.
Combine the tofu, baby carrots, potatoes, onions, garlic, ginger, water, coconut milk, red curry paste, bouillon cube, and salt in a slow cooker; mix well.
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Serve over rice and garnished with cilantro.
Notes
Cut the veggies evenly: So they cook evenly within the tofu red curry.
To thicken the sauce: Add a tablespoon of cornstarch (in a slurry) and cook over HIGH until thickened, stirring regularly. Repeat if necessary.
For richer flavor/more heat: Increase the amount of red curry paste you use in the tofu curry. You could also add red pepper flakes for more heat.