Easy Vegan Red Curry with Tofu and Vegetables
Combine tofu and 3 tablespoons soy sauce in a small bowl and marinate for about 20 minutes.Advertisement
Remove the solid top layer of coconut cream from the coconut milk can and heat in a wok over medium heat. Add curry paste and stir-fry for 2 minutes. Add tofu, broccoli, mushrooms, leek, and carrot and stir-fry for 2 minutes. Pour in remaining coconut milk and simmer until vegetables are soft, about 5 minutes. Season with soy sauce, lemon juice, and sugar.
I have used bell peppers, leek, chard, carrots, cauliflower, green onions, broccoli, cabbage, zucchini, and mushrooms in this recipe before, but really, any vegetable will work.
If you don't have a wok, you can also use a deep skillet.