Description
This Tofu Curry stands out with its irresistible blend of creamy coconut milk and zesty red curry. Perfect for a quick dinner or comforting meal, this dish is sure to delight any palate.
Ingredients
Scale
- 14 oz Super Firm Tofu
- 2 tbsp Cornstarch
- 2 tbsp Olive Oil
- 2 cups Cooked Brown Rice
- 1 medium Yellow Onion
- 1 medium Red Pepper
- 3 cloves Garlic
- 1 inch Fresh Ginger
- 1 can (13.5 oz) Coconut Milk
- 3 tbsp Red Curry Paste
- 2 tbsp Soy Sauce
- 1 tbsp Coconut Sugar
- 2 cups Spinach
- 1/4 cup Cilantro
- 2 tbsp Lime Juice
Instructions
- Press and cube the tofu to remove excess moisture.
- Coat tofu with cornstarch for a crunchy texture.
- In a skillet, heat olive oil and cook tofu until crispy.
- Sauté onion and red pepper until softened; add garlic and ginger.
- Stir in coconut milk and red curry paste, simmering gently.
- Add tofu and spinach, stirring until the spinach wilts.
- Serve over warm brown rice and garnish with cilantro and lime juice.
Notes
Press your tofu thoroughly to avoid sogginess.
Marinate tofu for extra flavor before cooking.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg