Name: Creamy Tofu Red Curry
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 4 servings
Cuisine: thai
Ingredients: 0.5 tbsp vegetable oil; 3 medium shallots (, minced); 2 null garlic cloves (, crushed); 2 medium potatoes (, cut into 1 cm cubes); 3 tbsp thai red curry paste; 0.75 cup water; 1.33 cup long-grain white rice; 12.35 oz tofu (pre-seasoned strips (or plain firm tofu, pressed, cut into strips, and seasoned with soy sauce and spices for frying)); 2 null red bell peppers (, chopped); 1 null small broccoli (, cut into bite-size pieces); 1.67 cup canned full-fat coconut milk; 1 tbsp soy sauce (reduced-sodium, plus more to taste); 1 tsp sambal oelek (plus more to taste); 3 tbsp roasted cashews (unsalted, 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 medium) for 5 minutes until lightly golden, adding splashes of [water] as needed to de-glaze the pan.
2

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

Stir in the potatoes (2 medium) and thai red curry paste (3 tbsp), cooking for 1-2 minutes.
4

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

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

Add the tofu (12.35 oz), bell peppers (2 red), broccoli (1 small), canned full-fat coconut milk (1.67 cup), soy sauce (1 tbsp), and sambal oelek (1 tsp) to the pot. Cook for 6-8 minutes, or until the vegetables are cooked to desired tenderness. Add more [water] if a thinner consistency is desired.
7

Serve with the cooked [long-grain white rice], and top with roasted cashews (3 tbsp) for crunch. Enjoy!