A vegan twist on a classic Thai red curry dish served in a simple fashion as an appetizer that’s ready in 30 minutes. Crispy sesame crusted tofu sits in an easy to make coconut curry sauce finished with cashew pieces, green onions and microgreens.
This recipe combines just a few ingredients that make this dish come together so quickly for the perfect vegan-friendly appetizer. It’s an easy curry that’s healthy, cozy, creamy, and a little spicy all made in one skillet.
In this recipe we used store bought Thai red curry paste to keep things simple and easier. By all means a homemade curry paste would be even better if you have the time. We opted not to marinade the tofu here as well to keep this recipe to 30 minutes. A quick marinade of commonly used spices in curries would be appropriate here and amplify the flavors when bitting into the tofu. We’d recommend going with ginger, tumeric, garlic, even some brown sugar for a touch of sweet. Using the store bought paste is also what thickens the sauce so quickly and get’s it onto the bowl ready to eat much faster.
A great alternative to tofu here would be some larger pieces of shrimp if this fits your diet better. Our recommendation is to pan fry them in sesame oil until pink and set aside covered until the sauce is ready. What we’ve also done for parties is serve to versions since the sauce does make quite a bit we were able to serve tofu and shrimp at the same time in separate dishes.
We hope you enjoy this recipe! We’ve love to hear from you tag us @thecommunalfeast and #thecommunalfeast