Thai Coconut-Tahini Tofu Curry
This 30-minute weeknight curry is worth ditching the takeout for. Adding tahini, ginger, and other spices to the coconut curry broth creates a rich, luxuriously creamy sauce to coat crispy tofu and sautéed veggies. If you have leftover sauce, pour it over some noodles!
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 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 coconut milk
½ cup vegetable broth
2 Tbsp Soom Premium Tahini
3 Tbsp chopped fresh basil
1 Tbsp fresh lime juice
Cooked rice or rice noodles for serving
Heat 2 Tbsp. of the oil in a large non-stick skillet over medium-high heat. Once hot, add tofu. Cook until golden and crispy, turning to brown all sides, about 8 to 10 minutes. Season tofu with ¼ tsp. salt and transfer to a bowl. Set aside.
Add remaining 1 Tbsp. oil to pan along with broccoli, bell pepper, and onion; cook 6 to 7 minutes or 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 to 4 minutes until thickened. Season with remaining ½ tsp. salt, and stir in fresh basil and lime juice.
Serve over rice or rice noodles by placing rice/noodles in a bowl. Add crispy tofu and top with curried vegetables. Spoon additional sauce on top and garnish with fresh basil, if desired.
Dietary Preferences: Vegan, Family-Friendly, Vegetarian, Gluten-Free, Dairy-Free
Seasonality: Winter, Fall
Photography credits: Jamie Vespa of Dishing Out Health