Red Curry Tofu
Serves
4
Prep Time
15 minutes
Cook Time
15 minutes
Ingredients
1 cup (185g) brown rice, uncooked
1 tbsp. coconut oil
1 yellow onion, chopped
1 tbsp. root ginger, minced
2 cloves garlic, minced
1 red bell pepper, sliced
1 cup (150g) green beans, chopped
1 carrot, sliced
1 cup (30g) spinach
7 oz. (200g) firm tofu, drained, cubed
1 tbsp. Thai red curry paste
1x 14 oz. (400ml) can coconut milk
1 tsp. rice vinegar
1 tbsp. tamari
1 tsp. maple syrup
4 tbsp. cilantro, chopped
Nutrition
(Per Serving)
Calories
439
Fats
23 g
Protein
12 g
Carbs
49 g
Instructions
- Cook the rice according to instructions on the packaging.
- Meanwhile, heat the coconut oil in a large pot over a medium-high heat and sauté the onion for 3-4 minutes. Now add the ginger and garlic and cook for 1-2 minutes until fragrant.
- Add the bell peppers, green beans and carrots and cook until the vegetables are tender, approximately 3-4 minutes.
- Next add the spinach and tofu and cook for 2 minutes. Add the curry paste and cook, stirring often, for a further 2 minutes. Add the coconut milk, rice vinegar, tamari and maple syrup. Stir well to combine then reduce the heat to low and simmer gently for 10 minutes.
- Divide the rice between 4 serving bowls or plates, top with a portion of curry, garnish with cilantro and serve immediately.