Thai Red Curry With Asparagus And Tofu

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Oh My Veggies


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1 tbsp. peanut oil (canola or vegetable oil works too)

14 oz. extra-firm tofu, pressed for 30 minutes, cut into triangles

1-13.5 oz. can light unsweetened coconut milk

1/4 c. red curry paste

3/4 c. vegetable broth

2 tsp. soy sauce

1 tbsp. light brown sugar

1 medium red bell pepper, thinly sliced

1 lb. asparagus, tough ends removed, cut into 1-inch pieces

cooked rice or rice noodles, lime wedges, and cilantro leaves for serving

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