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Thai Red Curry with Asparagus and Tofu
Ingredients
  • 1 tbsp. peanut oil (canola or vegetable oil works too)
  • 14 oz. extra-firm tofu, pressed for 30 minutes (you can use a tofu press), cut into triangles
  • 1-13.5 oz. can light unsweetened coconut milk
  • ¼ c. red curry paste
  • ¾ c. vegetable broth
  • 2 tsp. soy sauce or tamari
  • 1 tbsp. light brown sugar
  • 1 medium red bell pepper, thinly sliced
  • 1 lb. asparagus, tough ends removed, cut into 1-inch pieces
  • cooked rice or rice noodles, lime wedges, and cilantro leaves for serving
Steps
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