Tofu and Vegetable Red Coconut Curry
We’re always game for a fresh take on tofu and this recipe is a quick and easy homerun. It comes together in 20 minutes and is full of aromatic flavor. Simple Truth Organic Extra Firm Tofu is served with homemade vegetable red coconut curry on a bed of brown rice. Finish it off with fresh cilantro and sriracha for a little kick.
One 14-ounce package Simple Truth Organic Extra Firm Tofu
2 tablespoons Simple Truth Organic Refined Avocado Oil
1 small yellow onion, minced
2 garlic cloves, minced
1 serrano pepper, seeded and minced
1 Simple Truth Organic Red Bell Pepper—stemmed, seeded and diced
3 tablespoons red curry paste
1 cup Simple Truth Unsweetened Coconut Milk
1 lime, zested and juiced
1 cup snow peas, cut into 1-inch pieces
2 cups cooked Simple Truth Organic 100% Whole Grain Brown Rice, to serve
Cilantro and sriracha, to serve
Using paper towels, pat the tofu very dry. Transfer to a paper-towel-lined, top with more paper towels and top with another plate and some cans to weigh it down. Allow the tofu to press to remove excess liquid, 15 to 20.
Remove the tofu from the plates and cut into 1-inch cubes. In a large nonstick skillet, add the avocado oil and heat over medium heat. Add the tofu and cook until golden, 7 to 9 minutes. Transfer to a plate and set aside.
In the same skillet, add the onion, garlic, serrano and bell peppers and cook until softened, about 5 minutes. Season with salt.
Add the red curry paste and cook until lightly caramelized, about 1 minute. Whisk in the coconut milk and bring to a simmer. Add the tofu, lime zest, lime juice and snow peas. Simmer until warmed through, 5 to 7 minutes.
Serve over brown rice and garnish with cilantro and sriracha.