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Easy Chickpea Tofu (Red Curry Sauce)
The easiest and most delicious recipe for chickpea tofu in red curry sauce you will ever find! Dinner will be ready in LESS than 30 minutes!!
Red Curry Paste
in a can
in a can
sliced or julienned
Chickpea / Garbanzo Beans
in a can
Green Bell Pepper
Red Bell Pepper
seeded and thinly sliced
Kaffir Lime Leaves
Thai Basil Leaves
julienned (some for garnish)
In a medium-sized skillet, heat the olive oil over medium-high heat. Add the sliced onions and garlic. Sautè for 2 minutes until aromatics are softened.
Add red curry paste to the skillet and stir until fragrance has been released. This will take about 2 minutes.
Slowly add broth and coconut milk until it boils, lower the heat to medium and simmer uncovered for 10 minutes. This allows for all the flavors to open up.
Add carrots and chickpeas to the red curry mixture and simmer for 4 minutes.
Add tofu, jalapeño, red and green bell peppers, and Thai basil and kaffir lime leaves. Let it simmer for 2 minutes.
Stir and fold all ingredients gently. Enjoy!
Cook the curry paste before adding any liquid. This is the secret to getting that robust and aromatic flavor that is predominant in the curry.
If you have not had this curry before, I would suggest starting with 1 oz. Then add more as desired.
Add salt to taste. Personally, I didn't add any salt. With the addition of all the herbs, spices, and lime, the dish was flavorful in and of itself.
Use coconut milk not cream. The latter is sweeter and used for making cocktails or desserts.
Stir frequently once you add the coconut milk. This allows for all the flavors to blend together and will prevent them from sticking and scorching the pan.
Wear gloves when handling jalapeño and do not rub your eyes.
Serve in a hot piping bowl and enjoy as a soup.
Or serve with steamed white rice.
Easy Chickpea Tofu (Red Curry Sauce) https://www.jozmahal.com/chickpea-tofu/ May 8, 2022