Coconut Tofu Curry
This tofu curry recipe is a family favorite! Coconut milk and red curry paste pack a punch in this fast and healthy dinner idea.
Ingredients
- jasmine rice, for serving
- 1block extra firm tofu
- ¼ cupcoconut oil, divided
- kosher salt
- 1yellow onion
- 2garlic cloves
- 1red bell pepper
- 2 cupslong green beans
- ½ cupcanned bamboo shoots, drained
- 3 tablespoonsthai red curry paste
- 15ounce can full fat coconut milk
- 1 tablespoonbrown sugar
- 2 tablespoonssoy sauce or tamari
- 1 tablespoonlime juice
- 1 teaspoonsambal oelek, sriracha, or chili garlic sauce (optional), plus more to taste
Directions
- 1
Start the jasmine rice (use Stovetop Jasmine Rice or Instant Pot Jasmine Rice).
- 2
Pat the tofu dry with a towel. Cut it into large cubes (about 1/2 inch x 1 inch). Melt 2 tablespoons coconut oil in a large non-stick skillet over medium high heat. Add the tofu cubes and 1/4 teaspoon kosher salt, and cook 5 to 6 minutes until lightly browned on the bottom. Briefly remove the pan from the heat to reduce spitting and flip the tofu with a spatula. Return the heat to medium high and cook another 5 to 6 minutes until browned. Remove the tofu to a bowl and set aside.
- 3
While the tofu cooks, mince the onion. Mince the garlic. Thinly slice the bell pepper.
- 4
In the same skillet, heat the remaining 2 tablespoons oil over medium heat. Add the onion and saute 5 minutes, until it is translucent. Add the garlic, red pepper and green beans and saute for 3 minutes.
- 5
Add the bamboo shoots, red curry paste, coconut milk, brown sugar, soy sauce, lime juice, 1/2 teaspoon kosher salt, and Sambal oelek (if using). Bring to a simmer. Once simmering, add the tofu and cook about 5 to 8 minutes until the sauce is thickened and the veggies are tender. Taste and add additional Sambal oelek to your desired spice level.
- 6
To serve, spoon the tofu and sauce over rice. Store refrigerated for up to 3 days.