I made this dish after my mini cooking lesson at Apsara yesterday. It turned out super spicy but delicious. In the recipe below, I wrote how much coconut milk you could add, but feel free to add more or less according to your liking.
Red Curry Tofu
- 1 block of firm tofu, pressed and cubed
- 1 large can of shredded bamboo shoots
- 1/2 can of coconut milk (I used light)
- 1 T. red curry paste (this made my dish very spicy! use less if you want less heat)
- large handful of spouts
- large handful of sweet basil (thai basil), torn
- In a large wok or saucepan, add curry paste and 1 T. water with tofu cubes.
- Let simmer for a few minutes then add coconut milk and bamboo shoots.
- Let simmer for about 10 minutes together. Longer if you prefer.
- Just before serving, add fresh basil and bean sprouts.
- Serve over rice!
This girl loves tofu. I skipped the red curry paste for her though!
