Red Curry with Tofu
Recipe information
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Cooking:
10 min.
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Servings per container:
6
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Source:

Ingredients for - Red Curry with Tofu

1. Water, divided - 4 ¼ cups
2. Uncooked long-grain white rice - 2 cups
3. Extra-firm tofu, drained - 1 (16 ounce) package
4. Canola oil - 2 tablespoons
5. Red bell peppers, cut into strips - 2 medium
6. Onion, cut into strips - 1 medium
7. Light coconut milk - 1 (15 ounce) can
8. Red curry paste - 2 tablespoons
9. Lime, juiced - 1 medium
10. Chopped fresh basil - ¼ cup

How to cook deliciously - Red Curry with Tofu

1. Stage

Bring 4 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Remove from the heat and keep warm.

2. Stage

While the rice is cooling, slice tofu and place on a plate with cloth napkins or paper towels between the slices. Place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard any accumulated liquid.

3. Stage

Heat a dry, nonstick pan over medium-low heat. Add tofu and cook slowly, pressing with a spatula to release any remaining liquid, until golden brown, 3 to 5 minutes. Flip and repeat on the other side. Remove and set aside.

4. Stage

Heat oil in a skillet over medium-high heat. Add bell peppers, onion, and remaining 1/4 cup water; cook, tossing frequently, until tender, 3 to 4 minutes. Add coconut milk and curry paste; simmer until slightly thickened, about 5 minutes. Add tofu and toss to combine.

5. Stage

Serve over warm rice. Squeeze lime juice over top and garnish with basil.