Equipment
- Mei Wok
Ingredients
- Thai red curry with coconut
- crispy tofu
- potatoes (ty Krsna Kothari for the cooking)
Instructions
- Pan fry firm tofu (350 g) in hot oil, and remove when all 4 sides are crispy
- Sautee chopped garlic and shallots with more oil; after 2 minutes, add 3 cubed potatoes and 3 tbsp Thai red curry paste
- Add 1 cup water and bring to boil for 7 min
- Add 2 chopped red bell peppers, 1/2 head of broccoli, 1 can coconut milk, 1 tbsp soy sauce, 1 tsp sambal oelek, and some roasted cashews, and cook until veggies are tender (optional add-ins for veg that I like: mushrooms, kale, or carrots!)
- Serve with rice and top with the crispy tofu
