Vegan Thai Red Curry with Pineapple and Tofu

Ingredients

• 2 cans Coconut milk
• 2 tbsp Red curry paste
• 1 cup Pineapple
• 1 block Firm Tofu
• 1 each Bell Peppers (red and green)
• 1 can Bamboo Shoots
• 2 tbsp Coconut aminos
• 1 tbsp Maple syrup
• 1 tbsp Lime Juice
• 1 tbsp Vegetable Oil

Instructions

1. 1Press the excess water from the 1 block of Firm Tofu. Cut the tofu into 1-inch cubes. Heat 1 tablespoon of Vegetable Oil in a 12-inch skillet over medium-high heat (400°F / 200°C). Pan-fry the tofu cubes for 8-10 minutes, turning occasionally, until they are golden brown and crispy on all sides. Remove the crispy tofu from the skillet and set it aside on a plate.
2. 2In a large pot or wok, heat the remaining 1 tablespoon of Vegetable Oil over medium heat (300°F / 150°C). Add the 2 tablespoons of Red curry paste and cook for 1 minute, stirring constantly, until fragrant.
3. 3Pour in the 2 cans of Coconut milk and bring the mixture to a gentle simmer. Stir in the 2 tablespoons of Coconut aminos, 1 tablespoon of Maple syrup, and 1 tablespoon of Lime Juice.
4. 4Add the 1 cup of Pineapple chunks, the red and green Bell Peppers (cut into bite-sized pieces), and the 1 can of Bamboo Shoots to the pot. Simmer for 10 minutes, stirring occasionally, until the vegetables are tender-crisp.
5. 5Gently stir the reserved fried tofu cubes into the curry. Heat through for 1-2 minutes.
6. 6Serve the Vegan Thai Red Curry hot. It is delicious served with steamed rice.

Substitutions

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