Name: Coconut Milk and Tofu Curry
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 c. 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)

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.

Coconut Milk and Tofu Curry

Ingredients

Directions

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