Red Curry with Tofu
Description
Everyone in your family--even the meat eaters!--will love this vegetarian Thai dinner with tofu and red curry.
Ingredients
•
4 1/4 cups water, divided
•
2 cups uncooked long-grain white rice
•
1 (16 ounce) package extra-firm tofu, drained
•
2 tablespoons canola oil
•
2 medium red bell peppers, cut into strips
•
1 medium onion, cut into strips
•
1 (15 ounce) can light coconut milk
•
2 tablespoons red curry paste
•
1 medium lime, juiced
•
1/4 cup chopped fresh basil
Directions
1
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
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
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
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
Serve over warm rice. Squeeze lime juice over top and garnish with basil.