Thai Coconut-Tahini Tofu Curry

 

This tofu curry recipe is from Soom Foods. It’s the kind of recipe that would often have peanut butter, but this has tahini instead, so it’s nut- and peanut-free. And I really liked it! The Little Prince had been dismayed to realize there would be tofu on the menu, but after actually tasting it, he decided that it was decent. The Engineer said it was surprisingly good. 

Also, I served this with Cilantro Lime Right Rice, and the Fox decided that it was his favorite rice EVER. (I didn’t have the heart to tell him it’s not actually rice – I’m just happy he found something he liked on his plate.) 

3 Tbsp. neutral cooking oil 

1 (14-oz.) block extra-firm tofu, drained, pressed, and cut into small cubes 

¾ tsp. kosher salt, divided 

3 cups of small broccoli florets

1 red bell pepper, thinly sliced 

1 cup chopped yellow onion

4 garlic cloves, minced 

1 Tbsp. fresh grated ginger 

2 Tbsp. Thai red curry paste 

¾ tsp. ground turmeric 

¼ tsp. cayenne pepper 

1 (13.5-oz) can of coconut milk 

½ cup vegetable broth 

2 Tbsp. tahini 

3 Tbsp. chopped fresh basil 

1 Tbsp. fresh lime juice 

cooked rice or rice noodles, for serving (I used Right Rice) 

Heat 2 tablespoons of the oil in a large non-stick skillet over medium-high heat. Once hot, add tofu. Cook, turning to brown all sides, until golden and crispy, about 8 to 10 minutes. Season tofu with ¼ teaspoon of salt and transfer to a bowl. 

Add remaining 1 tablespoon of oil to the pan, along with broccoli, bell pepper, and onion; cook 6 or 7 minutes, until soft. Add garlic, ginger, red curry paste, turmeric, and cayenne pepper; cook 1 minute. Add coconut milk, vegetable broth, and tahini; stir well to combine. Simmer 3 or 4 minutes, until thickened. Season with remaining ½ teaspoon of salt; stir in fresh basil and lime juice. 

Serve curry mixture over rice or rice noodles.