Golden Corn and Tofu Curry
ACTIVE TIME 30 MINUTES TOTAL TIME 30 MINUTES SERVES
✓ Quick Cooking ✓ One Pot ✓ Vegetarian ✓ Gluten-Free 4 14-oz. pkg. extra-firm tofu, drained and cut into 1-in. pieces
2 Tbsp. canola oil
2 cups fresh corn kernels (from 3 ears) or unthawed frozen corn (from a 14.4-oz. pkg.)
Tbsp. green curry paste 13.5-oz. can coconut milk, well shaken and stirred Tbsp. soy sauce or tamari Tbsp. light brown sugar tsp. fresh lime juice (from 1 lime), plus wedges for serving tsp. kosher salt cup chopped fresh cilantro leaves, plus more for serving 8-oz. pkg. cooked rice noodles 1 2 1
1 11/2 1/4 1/2
tofu cubes firmly between paper towels or a clean dish towel to absorb liquid.
oil in a large saucepan over medium-high. Add corn and cook, stirring often, until softened, about 5 minutes. Add curry paste and cook, stirring constantly, for 1 minute. Stir in coconut milk and 1 cup water; bring just to a boil over medium-high. Immediately reduce heat to medium-low and simmer, stirring occasionally, until flavors meld, about 5 minutes.
soy sauce, sugar, lime juice, and salt, stirring to combine. Add tofu and cook, gently stirring occasionally, until heated through, 2 to 3 minutes. Remove from heat and stir in cilantro.
curry mixture and noodles among bowls. Top with more cilantro and serve with lime wedges.
633 Calories, 34g Fat (20g Saturated), 0mg Cholesterol, 4g Fiber, 18g Protein, 69g Carbs, 633mg Sodium, 9g Sugar (3g Added)
COOK WITH COZI