Coconut Milk and Tofu Curry
Yields:
4
Cook Time:
30 mins
Total Time:
30 mins
Jump to recipeThis recipe proves coconut milk and tofu were made for each other.
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Ingredients
- 1 cup jasmine rice, rinsed
- 2 Tbsp. vegetable oil
- 1 lb. tofu, sliced and drained, then cut into cubes
- Cornstarch, for tossing tofu
- 1 head broccoli, florets removed
- 2 bell peppers, chopped
- 1 yellow summer squash, cut into half moons
- salt
- 2 Tbsp. red curry paste
- 16 oz. can coconut milk
- Cilantro for garnish (optional)
Directions
- Step 1Cook rice according to package directions.
- Step 2Heat one tablespoon of oil in a large skillet over medium-high heat. Toss cubed tofu in cornstarch to lightly coat. Cook tofu until golden and crispy, about 5 minutes, then transfer to a plate.
- Step 3Heat remaining tablespoon of oil in skillet and add broccoli, bell peppers, and squash. Cook, stirring occasionally, until soft and golden, 6 minutes. Season with salt. Add curry paste and stir until vegetables are coated, then pour in coconut milk. Simmer until slightly thickened, 10 minutes. Adjust seasoning.
- Step 4Divide rice and curry among four bowls and garnish with cilantro, if using.
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