Tofu in Garlic Red Curry [WF/GF/DF/V]
By B James
4 Servings
Ingredients
1 pound extra-firm tofu 1" dice
2 tablespoons canola oil
2 tablespoons wheat-free tamari
3 tablespoons canola oil
2 tablespoons ginger root minced
2 tablespoons garlic sliced thick
2 tablespoons red curry paste
7 ounces coconut milk
2 tablespoons Sucanat
2 tablespoons wheat-free tamari
1 tablespoon basil, minced
6 ounces cucumber seeded, 1/4" half coins
1/4 pound red bell pepper thin julienne
2 ounces sugar snap peas whole, raw
1/2 pound button mushrooms whole, washed
1 tablespoon garlic minced
Instructions
Whisk 2 tablespoons each of the oil and tamari in medium bowl, then carefully mix in tofu until well coated. Spread tofu on sheet pan, bake oven at 350°F for 20 minutes. Stir and bake 15 minutes more. Meanwhile, sauté ginger and garlic in 3 tablespoons canola oil until garlic browns slightly. Add curry, coconut milk, sugar, 2 tablespoons tamari and basil. Cook, whisking constantly for 4-5 minutes, just to dissolve sugar. Add vegetables and cook until just softening. Gently mix in the tofu.