This is a wonderful vegetarian weeknight dish. It warms up well for leftovers. I used Trader Joe’s Pressed tofu which saves time on the draining and pressing. I am not a big fan of lentils but my husband loves them so I try new things out and I have to say this was very good. I think this would also be good with carrots added or other vegetables.
1 package extra firm Tofu drained, pressed and cut into large cubes
2+ Tbsp Olive Oil, for frying onion and tofu
Salt & Pepper to taste
1 Tbsp Red Curry paste (or to taste)
2 1/2 cups chicken or vegetable stock
1 large sweet onion, thinly sliced
2 Tbsp Fish Sauce (optional)
1 cup french green lentils, rinsed
1 cup canned coconut milk
1 red pepper, stemmed, seeded and cut into strips
Heat olive oil in a large saucepan and saute onion until translucent. Add red pepper and cook until tender, about 2 minutes. Add curry paste and cook 1 minute. Stir in stock, fish sauce and lentils and bring to a boil. Cover, reduce heat and simmer gently, stirring occasionally until lentils are tender and two-thirds of the liquid is absorbed, about 30-35 minutes.
Stir in coconut milk until well combined, simmer. While this simmers heat oil in a large frying pan and add the tofu. Season with salt and pepper and keep stirring, gently, until tofu is nice and brown on all sides. Add tofu to curry mixture and serve.