Description
A vibrant Thai red curry brimming with veggies and tofu. Serve over noodles for a satisfying and flavorful meal.
Ingredients
Scale
- All veggies of choice (carrots, zucchini, yellow squash, eggplant, mushrooms, onions, green bell pepper)
- 3 green chilies
- 1 pack extra firm cubed Tofu
- Asian Spice Mix
- Peanut sauce
- Spicy Szechwan Stir Fry sauce
- 1/2 tsp Tamarind pulp
- 1 tsp sesame seeds
- 1 tbsp Sesame Oil
Instructions
- Cook egg noodles, drain, and set aside.
- In a wok, heat 1 tbsp of sesame oil over high heat (400°F/204°C).
- Add vegetables and cook for a few minutes.
- Mix all spices and sauces together.
- In a cup of warm water, mix tamarind pulp and add to the vegetables.
- Add the spice mixture to the vegetables. Add salt and simmer.
- Remove from heat.
- Add to noodles and serve.
Notes
- For a richer flavor, marinate the tofu in a mixture of soy sauce and ginger for 30 minutes before cooking.
- Adjust the amount of green chilies to control the spice level; remove seeds for milder heat.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated gently in a pan or microwave.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: Thai
Nutrition
- Serving Size: 1.5 cups
- Calories: 400
- Sugar: 10
- Sodium: 600
- Fat: 20
- Saturated Fat: 5
- Unsaturated Fat: 10
- Carbohydrates: 50
- Fiber: 8
- Protein: 20