Name: Red Curry with Tofu
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 1
Cuisine: asian inspired
Ingredients: 4.25 cups water, divided; 2 cups uncooked long-grain white rice; 1 (16 ounce) package extra-firm tofu, drained; 2 tablespoons canola oil; 2 medium red bell peppers, cut into strips; 1 medium onion, cut into strips; 1 (15 ounce) can light coconut milk; 2 tablespoons red curry paste; 1 medium lime, juiced; 0.25 cup chopped fresh basil

Red Curry with Tofu

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Prep Time:
10 minutes

Cook Time:
40 minutes

Total Time:
50 minutes

Vegetarian Thai dinner with tofu and red curry that pleases the whole family, including meat lovers.

Ingredients:

4.25 cups water, divided
2 cups uncooked long-grain white rice
1 (16 ounce) package extra-firm tofu, drained
2 tablespoons canola oil
2 medium red bell peppers, cut into strips
1 medium onion, cut into strips
1 (15 ounce) can light coconut milk
2 tablespoons red curry paste
1 medium lime, juiced
0.25 cup chopped fresh basil

Instructions:

In a saucepan, bring 4 cups of water and rice to a boil. Cover, reduce heat to medium-low, and simmer for 20 to 25 minutes, or until the rice is tender and water is absorbed. Keep warm once done.
After cooling the rice, slice the tofu and layer them on a plate with cloth napkins or paper towels in between. Top with another plate and place a 3- to 5-pound weight on top. Let the tofu press for 20 to 30 minutes, then drain any excess liquid.
1. Preheat a nonstick pan over medium-low heat. Gently cook tofu, using a spatula to press out excess liquid until golden brown, about 3 to 5 minutes per side. Set aside.
In a skillet over medium-high heat, heat oil, then cook bell peppers and onion in 1/4 cup water until tender, about 3 to 4 minutes. Stir in coconut milk and curry paste, simmer until slightly thickened for about 5 minutes. Add tofu and toss to combine.
Top warm rice with a squeeze of lime juice and basil garnish before serving.

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