3-Ingredient Thai Curry Tofu

I’m not usually a fan of shortcut ingredients; they’re too Sandra Lee for my preference. But some of them are too good to pass up. For that reason, I love to keep a jar of Thai Kitchen’s curry paste in my refrigerator. Curry paste is all the ingredients needed for a good curry all concentrated and combined. Since it’s so dense with ingredients and flavors, you don’t need much more for a delicious lunch.

*Emily crafted her own green curry paste from scratch! If you want to be really enthusiastic, try that and I bet it would work just as well, though you might need to double the amount here because it seems less concentrated.

3-Ingredient Thai Curry Tofu

Ingredients:

• 1 block firm or extra-firm tofu
• 1 tablespoon Thai curry paste
• 1/3 cup coconut milk

Cut the tofu in whichever manner you prefer. Add the tofu, coconut milk, and curry paste to the pan and heat to medium-high.

Continue to cook the curry until the tofu picks up color and the coconut milk gains a runny syrup consistency.

Serve the tofu over seasoned rice or quinoa. Reserve the excess curry milk for drizzling.

I usually don’t make many ethnic dishes because I can never understand the flavors or the cooking techniques and how they all work together. But when it’s made this simple, anyone can make a tasty curry dish.