Easy Vegan Red Curry with Tofu and Vegetables
Tofu and any vegetables you prefer—we chose mushrooms, broccoli, leek, and carrot for this simple vegan Thai red curry recipe—are used in its preparation.
For about 20 minutes, marinate the tofu with 3 tablespoons soy sauce in a small bowl.
From the coconut milk can, remove the solid top layer of coconut cream, and heat in a wok over medium heat.
Stir-fry for two minutes after adding the curry paste.
Stir-fry the tofu, broccoli, mushrooms, leek, and carrot for two minutes.
Add the remaining coconut milk, then simmer the vegetables for about 5 minutes, or until they are soft.
Soy sauce, lemon juice, and sugar are used to season.