The perfect quick vegan dinner! Serve with rice and some naan or roti canai for a healthy, flavor-laden meal.
Feel free to improvise when it comes to the veggies. The only way to mess this one up is to not eat it.
|Prep Time: 15 mins||Cook Time: 8-10 mins||Serves: 2-3|
For the Curry
- 1/4 jar Grumpy Ginger Malaysian Red Curry blend
- 1 block (14oz) extra firm tofu, cubed
- 1/4 can full-fat coconut milk (100mL)
- Sliced bell peppers, green beans, okra & mushrooms
- 1/4 cup water or vegetable broth
On the Side
- Steamed jasmine rice
- Roti canai
Wrap tofu with towel or absorbent paper for ~15 minutes to release moisture.
[Optional]: Cut tofu into cubes and pan fry until crispy.
Sauté 1/4 jar of Grumpy Ginger blend for 1-2 mins until fragrant.
Add vegetables and coat in Grumpy Ginger paste. Cook for ~3 minutes.
Add 1/4 cup water or vegetable broth and bring to a simmer.
Add 1/4 can (100mL) of full-fat coconut milk and and tofu cubes.
Simmer on low heat for 3-5 mins until tofu and vegetables are cooked and desired consistency is reached.
Serve with fresh jasmine rice and side dishes.