Name: Thai red lentil and tofu curry
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 1 serving
Ingredients: 6 oz extra firm tofu, patted dry and cubed; 2 tbsp red lentils; 1/4 cup jasmine rice; 3 tbsp light coconut milk; 3/4 cup vegetable broth; 8 olive oil cooking sprays; 1/2 red bell pepper, sliced; 2 cloves garlic, minced; 1 tbsp ginger, grated; 1 1/2 tsp curry powder; 1/4 tsp turmeric; 1/4 tsp salt; 1/2 cup water; 3/4 tsp lime juice; 1/4 cup fresh cilantro, chopped

Instructions

Prep 15 min · Cook 10 min

In a small saucepan, combine the jasmine rice and water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let rest covered for 5 minutes. Done when tender and water is absorbed.
Coat a 12-inch skillet with cooking spray and set over medium-high heat. Add the tofu cubes and sear for 6 minutes, flipping once halfway, until golden and crisp. Remove the tofu and set aside. Done when golden on at least two sides.
In the same skillet over medium heat, add the garlic, ginger, curry powder, and turmeric. Stir constantly for 1 minute until fragrant.
Stir in the red lentils, vegetable broth, light coconut milk, and salt. Bring to a simmer, then cover and cook for 10 minutes.
Stir the red bell pepper and seared tofu into the skillet. Cover and simmer for 5 minutes more until the lentils are soft and the peppers are tender. Done when lentils are creamy and soft.
Stir the lime juice into the curry. Fluff the rice with a fork and plate it alongside the curry, topping with chopped cilantro.

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Ingredients

Instructions

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