Thai Tofu Coconut Curry (Vegan/Gluten-free)

This Thai Tofu Coconut Curry recipe is nothing less than fantastic, plus it's simple to make. A lot of vegetarian curries tend to be rather bland and tasteless, but not this one. Made with tofu and lots of fresh vegetables, this dish is vegetarian, vegan, and gluten-free - great for anyone who wants to eat something healthy and nutritious without sacrificing taste. Makes a great everyday meal, but also pretty and tasty enough to serve at a dinner party. ENJOY!

Prep Time: 15 minutes

Cook Time: 10 minutes

Ingredients:

• SERVES 3-4
• 1/4 cup dry shredded baking-type coconut, unsweetened
• 3/4 package firm or extra firm tofu (organic if possible), drained and into triangular pieces1/2 inch thick
• 1+ 3/4 cups good-quality gluten-free vegetable stock OR faux chicken stock (or use real chicken stock if non-veg.)
• 1/2 to 2/3 can coconut milk
• 6 lime leaves (purchase frozen at Asian/Chinese food stores)
• 2 Tbsp. canola or other vegetable oil for stir-frying
• 1/2 cooking onion, diced or roughly chopped
• 4 cloves garlic, or 1 Tbsp. bottled pureed garlic
• 2 thumb-size pieces galangal OR ginger, thinly sliced into matchstick-like pieces
• 1-3 tsp. gluten-free Thai chili sauce or chili-garlic sauce (adjust according to your spice preference)
• 3 Tbsp. vegetarian fish sauce (or regular fish sauce if non-vegetarian) - OR substitute gluten-free soy sauce
• juice of 1/2 lime
• 2 tsp. brown sugar
• 1 sweet potato or yam, peeled and cubed
• appox. 1 cup cauliflower, cut into florets
• generous handful fresh shiitake mushrooms, sliced or left whole if small
• 1 red or green bell pepper, de-seeded and chopped into bite-size pieces
• approx. 1 cup snow peas, left whole or cut in half
• handful cherry tomatoes
• 1/2 cup fresh coriander
• optional: approx. 1 cup eggplant chopped into bite-size pieces or slices

Preparation:

1. Place shredded coconut in a dry wok or large frying pan over medium heat. Stir continuously until the coconut is nicely toasted.
2. Tip the toasted coconut into a bowl as soon as it turns light to medium golden brown - otherwise it will burn.
3. Replace the wok or frying pan on the stove. Add 2 Tbsp. vegetable oil plus the onion, garlic, and ginger. Stir-fry 1-2 minutes, or until onion begins to soften and the garlic is fragrant.
4. Turn up the heat to high. Add the stock, plus the lime leaves, chili sauce, and most of the toasted coconut (reserve 1 to 1+1/2 Tbsp. for later). Stir everything together.
5. Add the sweet potato (or yam) and cauliflower. Allow to reach a boil, then reduce heat to medium. Allow to simmer for 2-3 minutes.
6. Add the mushrooms, eggplant (if using), and tofu, stirring to incorporate. Cover and allow to simmer for another 2 minutes.
7. Add the bell pepper, snow peas, and tomaotes, and cook another 2-3 minutes, or until snow peas have softened but are still bright green. Tip: Don't worry if the curry seems too thick with vegetables at the moment. Simply stir them in the best you can. The curry will thin out once you add the coconut milk in the next step.
8. Turn heat down to low and add the coconut milk, stirring to dissolve. Add up to 2/3 of a can, depending on how creamy or how much sauce you want with your curry.
9. Remove from heat and do a taste-test for salt and spice, adding more [veg.] fish sauce, or [gluten-free] soy sauce, or a little salt if not salty enough. Add more chili sauce (or fresh-cut chilies) if you prefer it spicer. If you'd like it a little sweeter, add up to 2 more tsp. brown sugar.
10. To serve, scoop the curry onto individual plates or into serving bowls. Top with fresh coriander and a sprinkling of the reserved toasted coconut. Accompany this curry with plenty of Thai jasmine rice, brown rice, or, for an extra treat, with my Easy Thai Coconut Rice. ENJOY!

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