Red Thai Tofu Curry
Servings: 2
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Equipment
- instant pot
- silicone spatula
- ladle
Ingredients
- 1 bag OG Normandy Blend Frozen; cauliflower, broccoli, carrots, yellow squash, zucchini
- 1 can full fat coconut milk
- 1 Tbs lemongrass paste
- 2 Tbs red chili paste
- 1 Tbs sriracha
- 1/2 tsp Himalayan sea salt
- 8 oz OG extra firm tofu 1" cubes
Instructions
- Cute the tofu into 1" cubes.
- Add all ingredients to the instant pot in the order listed and set the cook time to 20 minutes with the steam pressure seal in place.
- Release the steam immediately, allowing the pressure seal to release completely.
- Immediately safely remove the lid.
- Use the spatula to to stir and gently break up the salmon pieces.
- Using a ladle pour over wild/brown rice, or gluten free pasta. ENJOY!!
