Name: Tofu Curry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian
Ingredients: 1 block super firm tofu, pressed; 3 tbsp cornstarch; 3 tbsp olive oil; 2 cups brown rice, cooked; 1 cup yellow onion, diced; 1 red pepper, diced; 4 garlic cloves, minced; 1 tsp fresh ginger, grated; 3/4 cup coconut milk; 3 tbsp red curry paste; 2 tbsp soy sauce; 1 tsp coconut sugar; 2 cups spinach; 2 tbsp cilantro, for garnish; 1 tbsp lime juice, optional; Salt and pepper, to taste

Ingredients

Scale

1 block super firm tofu, pressed
3 tbsp cornstarch
3 tbsp olive oil
2 cups brown rice, cooked
1 cup yellow onion, diced
1 red pepper, diced
4 garlic cloves, minced
1 tsp fresh ginger, grated
3/4 cup coconut milk
3 tbsp red curry paste
2 tbsp soy sauce
1 tsp coconut sugar
2 cups spinach
2 tbsp cilantro, for garnish
1 tbsp lime juice, optional
Salt and pepper, to taste

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Instructions

Cook brown rice according to package instructions.
Coat tofu cubes in cornstarch in a plastic bag.
Heat olive oil in a skillet and fry tofu until golden brown.
Sauté onion and red pepper until softened, then add garlic and ginger.
Stir in coconut milk, red curry paste, soy sauce, and coconut sugar; simmer.
Add spinach until wilted, then fold in fried tofu.
Serve over brown rice, garnished with cilantro and lime juice.

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Notes

Press tofu to remove moisture for better texture.
Adjust red curry paste to taste for desired spice level.
Store leftovers in the refrigerator for up to 3 days.

Author: Sarah
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Sauté
Cuisine: Asian

Nutrition

Calories: 370
Sugar: 3
Sodium: 700
Fat: 20
Saturated Fat: 5
Unsaturated Fat: 15
Trans Fat: 0
Carbohydrates: 35
Fiber: 6
Protein: 12
Cholesterol: 0