Name: Thai red curry with tofu
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 1/2 cup water; 1/4 tsp salt; 8 oz extra firm tofu, pressed and cubed; 1/2 tsp canola oil; 1 tbsp red curry paste; 3 tbsp light coconut milk; 2.5 oz snap peas, trimmed; 3/4 tsp fish sauce; 3/4 tsp lime juice; 1 1/2 tsp fresh Thai basil, torn

Instructions

Prep 20 min · Cook 10 min

In a small saucepan, combine the jasmine rice, water, and a pinch of the salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from heat and let it rest covered for 5 minutes. Done when tender and water is absorbed.
While the rice simmers, heat the oil in a nonstick skillet over medium-high heat. Add the tofu cubes in a single layer and cook for 6 minutes, flipping halfway, until golden and the edges are set. Transfer to a plate. Done when golden brown and firm.
In the same skillet over medium heat, add the red curry paste. Cook for 1 minute, stirring constantly, until fragrant and slightly darkened.
Whisk in the light coconut milk and fish sauce. Add the snap peas and the seared tofu. Simmer for 4 minutes until the peas are bright green and tender-crisp. Done when peas are tender-crisp.
Remove the skillet from the heat and stir in the lime juice. Fluff the jasmine rice with a fork and transfer to a shallow bowl. Pour the tofu curry over the rice and garnish with torn Thai basil.

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Ingredients

Instructions

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