Red Coconut Curry with Tofu

  • 3 lb. firm tofu; largely diced
  • 1 large red onion; thinly sliced into half moons
  • 2 red bell peppers; julienned
  • 2 medium carrots; julienned
  • 8 oz. mushrooms; sliced
  • 1 cup baby corn; drained
  • 1 head bok choy; chiffonade
  • 2 tbsp. fresh ginger; peeled and grated or minced
  • 3 cloves fresh garlic; sliced
  • 2 tbsp. red curry paste
  • 2 cans whole coconut milk
  • 1 tbsp. cornstarch + 2 tbsp. water
  • Juice of one lime
  • 2 tsp. salt
  • 1 tsp. freshly ground black pepper
  • 3 scallions; sliced on the bias
  • ½ bunch cilantro; picked

Preheat oven to 350 degrees. Toss tofu in some vegetable oil, salt, and pepper. Roast until golden brown. Meanwhile, make the curry. In a large sauté pan, sauté onions and peppers in remaining vegetable oil until tender and translucent. Add carrots, mushrooms, baby corn and bok choy. Cook until heated through but slightly al dente. Add garlic and ginger and cook until fragrant. Add curry paste and toast until dark brown in color and very fragrant. Stir in coconut milk and bring to a simmer. Mix water with cornstarch and slowly drizzle into curry while stirring. Bring to a boil, and reduce heat. Allow curry to thicken slightly, stirring often. Season with salt and pepper and lime juice to taste. Taste and adjust seasoning if needed. Serve with jasmine rice, roasted tofu, and garnish with scallions and cilantro leaves.

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