Name: Coconut Tofu Thai Red Curry
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 4 servings
Ingredients: 0.5 tbsp vegetable oil; 3 null shallots (minced); 2 clove garlic cloves (crushed); 2 null potatoes (cut into 1 cm cubes); 3 tbsp thai red curry paste; 0.75 cup water; 12 oz marinated tofu (strips); 2 null red bell pepper (chopped); 1 null broccoli (cut into bite-size pieces); 1.66 cup coconut milk (full-fat); 1 tbsp soy sauce (reduced-sodium); 1 tsp sambal oelek (plus more to taste); 1.33 cup white rice (long-grain); 3 tbsp roasted cashew (chopped)

Instructions

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1

Heat the vegetable oil (0.5 tbsp) in a large pot over high heat. Cook the shallots (3) for about 5 minutes, or until lightly golden, adding water as needed to de-glaze.
2

Add the cloves (2 garlic) and cook for another 2 minutes.
3

Add the potatoes (2) and thai red curry paste (3 tbsp), and cook for 1 to 2 minutes.
4

Pour in the water (0.75 cup). Bring to a boil, then reduce to a simmer and cover. Simmer for 15 minutes.
5

Meanwhile, cook the white rice (1.33 cup) according to package directions.
6

Add the marinated tofu (12 oz), bell peppers (2 red), broccoli (1), coconut milk (1.66 cup), soy sauce (1 tbsp), and sambal oelek (1 tsp) to the pot. Cook for 6 to 8 minutes until the vegetables are tender.
7

Serve the curry with rice and top with roasted cashew (3 tbsp) for crunch.