Red Thai curry with tofu

Ingredients for 2 servings:

• 200 g tofu, natural
• 1 m.-large zucchini
• 1 m.-large pepper
• 2 m.-sized carrot(s)
• 1 small onion(s)
• 1 garlic clove(s)
• 1 small chili pepper(s)
• 1 piece(s) ginger, thumb-sized
• 2 tsp curry paste, red
• 400 ml coconut milk
• 1 small lime(s)
• 1 tbsp soy sauce
• n. B. Salt
• 2 tbsp olive oil for frying
• e.g. cashew nuts or peanuts

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

vegan

Peel and chop or slice the ginger and garlic. Peel and dice the onion. Halve the chili pepper, remove the seeds, and chop finely. Cut the tofu into small cubes. Peel the carrots and chop them together with the peppers and zucchini. Heat the oil in a pan and fry the curry paste for 1 minute. Add the ginger, garlic, onion, and chili and fry for another 2 minutes. Add peanuts or cashews, if desired. Deglaze with the coconut milk and add the vegetables to the pan. Add the tofu and simmer everything over low heat for about 15 minutes. Season with soy sauce and lime juice and season with salt. Jasmine or basmati rice is a good accompaniment.