Ingredients
Scale
- 14 oz (400g) firm tofu, pressed and cubed
- 1 can (13.5 oz) coconut milk
- 2 tbsp soy sauce
- 1 tbsp red curry paste
- 1 tbsp olive oil
- 1 red bell pepper, sliced
- 2 green onions, chopped
- 1 red chili, sliced
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a skillet over medium heat.
- Add tofu cubes and cook until golden and crispy, about 5-7 minutes.
- Stir in red curry paste and cook for 1 minute.
- Pour in coconut milk and soy sauce, simmer for 10 minutes until thickened.
- Add sliced bell peppers and cook for an additional 3 minutes.
- Garnish with chopped green onions, sliced chili, and cilantro. Serve hot.
Notes
- You can adjust the spice level by adding more or less chili slices.
- For extra creaminess, double the coconut milk.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: Asian
- Diet: Vegan, Vegetarian
Nutrition
- Serving Size: 1 cup
- Calories: 290 Kcal
- Sugar: 4g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 15g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 0mg