Tofu pan with zucchini, peppers and red curry paste

Ingredients for 2 servings:

• 200 g tofu, firm enough to slice
• 2 tbsp soy sauce
• 1 tbsp rapeseed oil
• 1 m.-large zucchini
• 2 red bell peppers
• 1 onion(s)
• ½ tbsp red curry paste
• 50 ml milk or plant milk
• ml water
• salt and pepper
• Paprika powder
• Garam Masala
• Soy sauce

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegetarian or vegan possible, low carb

First, cut the tofu into small cubes, about 1 x 1 cm, and place in a bowl. Pour over the soy sauce and mix well. Set aside and let stand for about 20 minutes. Peel the zucchini and slice it thinly, and cut the bell pepper into thin strips. Chop the onion into slightly larger pieces. Heat the oil in a wok or large frying pan. Add the curry paste to the hot oil; half a tablespoon is mildly spicy, but you can adjust the amount to your liking. Add the onions and stir-fry. This takes about 2 minutes. Add the tofu and soy sauce to the pan and fry until crisp, stirring frequently to prevent the tofu from sticking. Once it’s well-seared, add the remaining vegetables and stir-fry for about 3 more minutes. Then add the milk and, if desired, more water. Season to taste with pepper, garam masala, paprika, and soy sauce, if desired. Add salt if needed. The soy sauce itself is quite salty, so be careful. This dish can be eaten as a low-carb dinner on its own, without a side dish or salad. Basmati rice also goes well with it.