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Red Thai Tofu Curry

Red Thai Tofu Curry (SRC)

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Ingredients
  

  • 15.5 oz extra firm tofu, pressed, drained and cubed* (see below for substitutes)
  • 2 Tbsp butter, ghee, coconut oil or Earth Balance, divided (use oil or Earth Balance for dairy free)
  • 3 cloves garlic, minced
  • 4-6 Tbsp Thai red curry paste to taste, use less if you don't like as much heat (I used Thai Kitchen Brand)
  • 1 can regular coconut milk (light is ok but will be thinner)
  • 1 cup hot water (optional: use only if you like your curries on the thin side, I did not use this)
  • 2 Tbsp gluten free soy sauce, tamari or coconut aminos**
  • 1-2 tsp agave, coconut sugar, coconut nectar or sweetener of choice or to taste**
  • 3 Tbsp fresh ginger, minced
  • ½ medium onion, thinly sliced (I used red but white or yellow can be subbed)
  • ½ green or red bell pepper, cored and thinly sliced
  • 4 oz mushrooms, sliced
  • 2 medium carrots, sliced
  • 1 large lime, cut into wedges
  • Fresh basil and cilantro, chopped (I used about 1/4 cup each) - can use all basil if you aren't a fan of cilantro
  • Optional for serving: your favorite cooked gluten free grain or rice noodle

Instructions
 

  • Heat 1 Tbsp butter/oil in a wok/skillet over medium-high heat. Stir-fry tofu until golden on all sides, about 6 minutes then remove from pan and set aside.
  • Heat 1/2 Tbsp butter/oil in a medium saucepan over medium low heat. Add Red Thai curry paste to the pan and stir. Cook paste for several minutes to release the flavors (If you have a hood over your oven, use it otherwise you'll be sneezing up a storm from the chiles in the paste). Pour in the coconut milk, hot water (if using), coconut aminos/tamari/soy sauce, sweetener and minced ginger. Stir and allow to cook over low heat for 10 to 15 minutes while you prepare the other ingredients.
  • In the same wok/skillet you prepared the tofu, heat remaining 1/2 Tbsp butter/oil over medium high heat. Add sliced onions, bell pepper, carrots and mushrooms and cook for 3-4 minutes or until cook to your preference (I like mine crisp tender). Make sure the pan is hot, then add tofu and stir. Cook for 2-3 minutes until warmed, stirring occasionally. 
  • Taste curry sauce, which should be slightly thickened by now. Add more spice if needed. If it’s too spicy, add more coconut milk.
  •  Pour curry sauce into the pot with the veggies and tofu. Stir to combine and allow to bubble and simmer for a good 5 to 10 minutes. Add a little hot water if it seems too thick, or allow to bubble longer if it needs more thickening. Remove from heat and allow to sit for 5 minutes.
  • At the last minute, stir in lots of chopped basil and cilantro. Squeeze fresh lime juice and serve immediately and/or over cooked grain of choice and enjoy!