Curry with Tofu, Peas and Carrots
This is such a delicious, simple, plant-based meal that you can throw together on a busy night. I love using Trader Joe’s Yellow curry sauce, but you can make your own curry sauce or find another brand of sauce to use.
Serves: 3-4
Time: ~30 mins
Ingredients
- 14 oz container of extra-firm tofu, drained
- 2 TBS olive oil
- 2 TBS cornstarch
- Salt and pepper, to taste
- 12 oz bag of frozen peas and carrots
- 1 bottle yellow curry sauce
- Rice for serving
Method
- Press the Tofu: Cut the tofu along the thick edge into 3 thin slabs. Lay them in a single layer on a tea towel, then wrap the towel over the top and place something heavy on top so that the liquid drains from the tofu and gets absorbed into the towel. Let drain for 15-30 mins.
- Prep and Cook the Tofu: Cut the tofu into small cubes. In a medium bowl or a Tupperware container, toss the tofu, olive oil, cornstarch, and salt and pepper until well mixed. Then air fry the tofu at 400°F for 10 mins, or fry the tofu in a frying pan, flipping frequently so each side of the tofu gets browned.
- Cook the Veggies: Meanwhile, heat the peas and carrots in their bag in the microwave according to the bag’s instructions.
- Combine and Simmer: Once the peas and carrots and tofu are all cooked, combine them with the curry sauce in a frying pan on the stove and heat through.
- Serve: Serve on top of rice and enjoy!