Looking for a flavorful and filling vegan recipe? Look no further than this Thai-style coconut rice with red curry and tofu! This dish is packed with protein, healthy fats, and complex carbohydrates, making it a great option for a hearty meal.
Ingredients:
- 1 cup jasmine rice
- 1 can full-fat coconut milk
- 1/2 cup water
- 1 tbsp. red curry paste
- 1 tbsp. soy sauce
- 1 tsp. brown sugar
- 1/2 tsp. salt
- 1 block extra firm tofu, drained and cubed
- 1 red bell pepper, sliced
- 1/4 cup chopped cilantro
- 1 lime, cut into wedges
Instructions:
- Rinse the jasmine rice until the water runs clear, then add it to a medium-sized pot with the coconut milk and water. Bring to a boil, then reduce heat to low and let simmer for 20-25 minutes, or until the rice is tender.
- While the rice is cooking, make the curry. In a large skillet, heat a tablespoon of oil over medium-high heat. Add the red curry paste and cook for 1-2 minutes, or until fragrant.
- Add the cubed tofu to the skillet and cook until golden, then remove from the pan and set aside.
- Add the sliced red bell pepper to the skillet and cook until tender, then add the soy sauce, brown sugar, and salt. Stir to combine, then add the tofu back to the skillet and stir to coat in the sauce.
- When the rice is done cooking, fluff it with a fork and stir in the chopped cilantro. Serve the rice in bowls, topped with the red curry tofu mixture. Garnish with lime wedges and additional cilantro, if desired.
