Name: Coconut Milk and Tofu Curry
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) -

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Ingredients for - Coconut Milk and Tofu Curry

1. 1 c. jasmine rice, rinsed -

2. 2 tbsp. vegetable oil -

3. 1 lb. tofu, sliced and drained, then cut into cubes -

4. Cornstarch, for tossing tofu -

5. 1 head broccoli, florets removed -

6. 2 bell peppers, chopped -

7. 1 yellow summer squash, cut into half moons -

8. Salt -

9. 2 tbsp. red curry paste -

10. 16 oz. can coconut milk -

11. Cilantro for garnish (optional) -

How to cook deliciously - Coconut Milk and Tofu Curry

1. Stage

Cook rice according to package directions.

2. Stage

Heat 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.

3. Stage

Heat 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.

4. Stage

Divide rice and curry among four bowls and garnish with cilantro, if using.