Description
This zucchini curry is a simple one-pot meal made mainly with pantry staples.
Ingredients
Scale
- 2 tablespoons neutral oil, like avocado or refined coconut
- One 16-ounce block “super firm” tofu, cut into 3/4-inch cubes* (see note below)
- Fine sea salt + freshly ground black pepper, to taste
- 2 small zucchini (about 1 pound), cut into 1/2-inch-thick slices
- 1 small white, yellow, or red onion, cut into 1/2-inch cubes
- 2 tablespoons Thai red curry paste*
- 2 tablespoons natural peanut butter
- One 13-ounce can unsweetened full fat coconut milk
- 1 tablespoon lime juice (or more to taste)
- 1 teaspoon raw/turbinado sugar*
- 1 teaspoon soy sauce (or more to taste)
- 1/4 cup water
- Rice, quinoa, or noodles + cilantro, for serving
Instructions
- Heat the oil in a high-sided 12″ skillet (or Dutch oven) over medium heat.
- Season the tofu with salt and pepper, and arrange in the skillet in an even layer. Cook undisturbed until the tofu is nicely golden on the bottom and crisp around the edges, 5 to 6 minutes. Then flip and continue cooking in the same manner, browning 3-4 sides total. (Resist the urge to move the tofu more than necessary.)
- Remove from the skillet and set aside.
- Raise the heat to medium-high, and add the zucchini and onions to the now-empty skillet with a pinch of salt. Cook, stirring once or twice, until the vegetables are golden brown but not mushy, about 8 minutes.
- Stir in the curry paste and cook for 30 seconds.
- Add the peanut butter, coconut milk, lime juice, sugar, soy sauce, and water to the skillet, and stir to incorporate. Add the tofu back in, reduce the heat to low, and simmer the curry for 5 minutes.
- Taste and adjust the seasonings, if needed. Serve alongside quinoa, rice, or noodles, garnished with cilantro.
Notes
- If using “extra firm” tofu instead of “super firm”, I recommend pressing it before cooking to remove excess moisture. Use a tofu press or: place the tofu on a plate, then top with another plate or cutting board, and weigh down with something heavy, like a couple of cans, to squeeze out excess water. Let stand for 15 minutes, periodically draining off the water that pools at the bottom of the plate. Then undo the contraption and proceed with the recipe.
- Look for Maesri or Thai Kitchen brands.
- I like a bit of sugar in the broth to balance the acidity of the lime. You can sub with white or brown sugar.
Nutrition
- Serving Size: 1/4 of the recipe (without rice)
- Calories: 490
- Sodium: 111 mg
- Fat: 35 g
- Carbohydrates: 15 g
- Fiber: 4.8 g
- Protein: 25 g
