2 small zucchini, sliced
1 red bell pepper, chopped
2 carrots, chopped
1 onion, chopped
1 package extra-firm tofu, cubed
1 tablespoon red curry paste
1 tablespoon lime juice
2 tablespoons soy sauce
¼ teaspoon ground coriander
¼ teaspoon garlic powder
¼ teaspoon ginger
1 tablespoon peanut butter
1 tablespoon cornstarch
1 14-ounce can light coconut milk
¼ cup chopped cilantro
Put all spices in bowl (middle list of ingredients). Combine cornstarch and coconut milk.
Water-sauté the veggies. Add the spice mixture, tofu and coconut milk; simmer until sauce thickens and veggies are cooked through. Stir in the cilantro.
Serves 4–6
Total time: 30 minutes
Original recipe source
