1 Tbs “A Taste of Thai” Red Curry Paste (found in 1.75 oz packages)
1 Can (13.5 oz) Coconut Milk, regular or lite
Canola oil – enough to pan fry tofu
Salt to taste (optional)
1 lb package extra firm tofu
Cooked Jasmine rice or crispy noodles
Jazz up this fantastic recipe with sauteed zucchini, red pepper, green beans, or mushrooms.
Drain tofu and cut into 1″ slabs. Pan fry in oil and flip once until brown and crispy on both sides. Cut in 1″ squares, remove from skillet and set aside. Pour 1 can of coconut milk into a saucepan. Over high heat, whisk in Red Curry Paste. Bring to a slow boil stirring frequently. Reduce heat, add pan fried tofu, and simmer 3-4 minutes until sauce thickens. Serve hot over Jasmine rice or stir into cooked noodles.
Serves 4! Enjoy…