This is the easiest dinner I have ever made! It uses the least ingredients and is super healthy! Usually use a mix of frozen vegetables and fresh, but today I only used frozen. This 100% should go with rice so the sauce can soak in or it will be to much like liquid. If you want to add more flavor I would recommend adding some ground or fresh ginger, also some olive oil and garlic can go along way. The tofu is super easy and should be cooked until all the liquid from it is gone, and the sides are slightly browned, not burnt, so you have to make sure to stir constantly. The total time and prep work takes about 25 minutes but most of that is sitting around and stirring. If you can’t find Thai curry sauce, than Penang Will also work. I have 2 kinds of sauces in my house since I make this at least twice a month, yellow and red. I found that they both taste great but the yellow has more flavor. However the leaves from the vegetables an get in it so the plating looks not very good, if you are trying to make it look good, I would use the red one. I used the yellow one but they are both delicious. Recipe is below! Enjoy
Thai curry sauce 1 bottle red or yellow(picture is above)
1 can coconut milk 2%
2 bags of frozen veggies Recommend broccoli and green beans, if you are doing fresh do about 2 pounds total
2 packages tofu firm
Cooked rice for this dish to go on(optional)
Into a Dutch oven, add the Thai curry sauce and coconut milk and on medium heat, stir for 2-3 minutes. Add the vegetables and turn to a simmer, place the lid on and cook for about 20 minutes for frozen vegetables and 10 minutes for fresh, a mix Of both is 20 minutes. While that is cooking, cook the tofu, let all the juices out and cover with a paper towel until mostly dry ,cut into cubes, poor into a hot skillet and stir constantly until all sides are golden brown. Remove from heat. Take the lid off the veggies and make sure none of the frozen ones are still frozen. Remove from heat as well. Serve on top of rice and enjoy!
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