A little red curry paste can add a world of flavor to a dish. The curry I used was Thai Kitchen Red Curry Paste.

It’s got a nice sweetness to it. Warning- tofu must marinate for a few hours, so plan ahead with this one. And don’t be intimidated by all the steps. They’re simple steps to follow.

Ingredients

• 4 oz. jar red curry paste
• half block firm tofu
• 8 waxy potatoes
• a few handfuls string beans
• half a red bell pepper
• 1 clove garlic
• a few leaves fresh basil
• a slice of red onion
• 1 Tbsp brown sugar
• 2 Tbsp soy milk
• olive oil
• 1 cup lentils
• cilantro for seasoning

Step 1
Mix up a tablespoon of red curry paste with a couple of tablespoons of olive oil.
Pour onto a half block of firm tofu and let sit for a few hours.

Step 2
Boil 8 waxy potatoes for about 10 minutes. Add string beans and boil a few more minutes. Drain water.

Step 3
Slice up marinated tofu and grill until crisp on outside. (I use a George Foreman so I can grill in the kitchen)

Step 4
Cut up half a red bell pepper, a clove of garlic, a few leaves fresh basil, and a slice of red onion

Step 5
Mix together 2 tablespoons red curry paste, 2 tablespoons soy milk, 2-3 tablespoons olive oil, 1 tablespoon brown sugar and saute for a few minutes. Stir in veggies, garlic, basil, and a little cilantro and saute for a few minutes.

Step 6
Cook 1 cup of lentils- I used

Stir in a little red curry paste mix to add some flavor, if you like.

Step 7
Put veggies and lentils onto plate, add grilled tofu and enjoy!