Name: Tofu and vegetable coconut curry
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz firm tofu, drained and cubed; 2 tbsp jasmine rice; 3 tbsp water; 1 tsp canola oil; 1 clove garlic, minced; 1 1/2 tsp ginger, grated; 1 tbsp red curry paste; 1/4 cup light coconut milk; 3 oz frozen mixed vegetables; 1/4 tsp salt; 3/4 tsp lime juice; 1/4 cup fresh cilantro, chopped

Instructions

Prep 20 min · Cook 20 min

Wrap the tofu cubes in a clean towel or paper towels and let them sit for 10 minutes to remove excess moisture. Meanwhile, combine the rice, water, and a pinch of salt in a small pot.
Bring the rice to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let it rest, covered, for 5 minutes.
While the rice cooks, heat the canola oil in a 12-inch nonstick skillet over medium-high heat. Pat the pressed tofu dry, add to the skillet in a single layer, and cook undisturbed for 3 minutes. Turn and cook for 5 minutes more until golden on most sides.
Reduce the heat to medium. Add the garlic, ginger, and red curry paste to the skillet. Cook for 1 minute while stirring until very fragrant.
Stir in the light coconut milk, frozen mixed vegetables, and the remaining salt. Simmer for 8 minutes until the vegetables are heated through and the sauce thickens slightly.
Stir in the lime juice and taste for seasoning. Fluff the rice and place it in a bowl, then top with the tofu curry and garnish with chopped cilantro.

Nutrition

Ingredients

Instructions

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