Thai Red Curry Saucy Tofu

This saucy dish is made with extra-firm tofu and creamy, dreamy coconut curry sauce infused with zingy lemongrass and ginger. The best part? It's ready in just five minutes. Pair with some vegetables and you have a dish. Add some rice or quinoa to soak up all the sauce.

Red Thai Curry Ingredients:

28 oz full-fat coconut milk 2 (13.6 oz) can full fat coconut milk
4-5 tbsp red curry paste
2 tsp garlic powder or 3-4 fresh garlic cloves
1 tsp ground ginger or 2 tsp fresh ginger
1 tbsp cornstarch slurry
2 tbsp water slurry

1 (16 ounce) block firm or extra firm tofu, pressed for about 30 minutes and diced

Freezer Prep Directions:

Prepare a gallon freezer bag, labeling according to your preferred method.
Blend all curry sauce ingredients in high speed blender or food processor to make curry sauce.
Add the tofu and the curry sauce into a gallon freezer bag.
Seal bag, removing as much air as possible, and freeze for up to three months.

To use, thaw and warm until heated.

Source: My Family Dinner