Vegan Thai Curry

Step 1

If you aren't using extra-firm tofu, it will need to be pressed first. Do this now following these steps: Take the tofu out of the packaging and wrap it in a clean kitchen towel. Place on a plate. Stack something heavy on top (a cast-iron skillet or stack of heavy plates) and let press for 10 to 15 minutes. This will add a few extra minutes to the cooking time.

Step 2

Begin heating a nonstick skillet over medium-high heat.

Step 3

Unwrap the tofu. Slice into small (½inch or 1.5cm) cubes. Season with curry powder or spice of choice. Place in the hot skillet. Let cook about 3 minutes or until the tofu has developed a sear on one side. Turn the tofu and repeat until most of the sides are nicely seared. Remove the tofu from the skillet and set aside.

Step 4

For quick-cooking rice like Jasmine or Basmati, start the rice after the tofu is in the skillet. If your rice takes longer than 15 minutes to cook, start the rice BEFORE you begin cooking the tofu.

Step 5

Start the rice according to package instructions. See my pointers above for cooking perfect fluffy rice. For Jasmine or Basmati Rice, measure the rice (about 1.5 cups to serve 4) and place in a fine-mesh strainer. Thoroughly rinse the rice to remove excess starches. Add the rice with water to a pot (for Jasmine or Basmati, use 2 ¼ to 2 ½ cups of water, unless directed otherwise on the package).

Step 6

Place the rice over high heat. Bring to a boil and then reduce heat and simmer for 10 minutes or until the rice is cooked through and there is no more excess water in the pot. DO NOT STIR the rice while it is cooking or it will get gummy and mushy.

Step 7

Turn the burner heat down to medium. Place the frozen vegetables in the hot skillet (no need to wash the skillet!). As the vegetables defrost, the moisture will deglaze the pan.

Step 8

When the vegetables are warmed through, move them to the sides of the skillet, making an open circle in the center. Add 5 to 6 tablespoons of the curry paste to the skillet.

Step 9

Add 1 can of reduced-fat coconut milk to the skillet, and stir to combine with the curry paste.

Step 10

Gradually stir the vegetables into the curry sauce and heat for another 4 to 5 minutes, or until the sauce is reduced to your desired consistency.

Step 11

While the curry sauce is heating, wash and chop a small bunch of cilantro for garnishing.

Step 12

Add the tofu to the curry sauce. Garnish with cilantro and a squeeze of lime (optional). Serve with rice. Enjoy!