Thai Tofu with Red Curry Sauce and Coconut Rice Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: Water
1 - 15 oz can full fat coconut milk
2 cups rice (basmati, jasmine, brown, etc)
1 tbsp lime juice
1 small bunch cilantro
2 large garlic cloves
1/4 cup crunchy peanut butter
1 tablespoon Bragg’s Soy Aminos (Ok to substitute soy sauce)
1/4 cup canola oil
2 tbsp Thai red curry paste
1 - 16 oz package firm tofu, patted try and cut into 1/2 inch cubes
1-2 tbsp olive oil
Vegetables for roasting (Broccoli, Bell Pepper, Onions, Carrots, Brussels Sprouts, Sweet Potato, etc)
|
|
Directions: |
Directions:1. Make the coconut rice. Using any type of rice substitute 1/2 the water with full fat coconut milk and cook in a rice cooker on its normal setting.
2. Make the Thai red curry sauce. In a food processor, mix the lime juice, cilantro, garlic, peanut butter, Bragg’s, oil, and curry paste. Blend until smooth.
3. Preheat oven to 350º. Place tofu on a backing sheet and back for 30 minutes, until firm.
4. Preheat oven to 425º. Coarsely chop broccoli, bell pepper, onions, carrots and other vegetables. Toss with 1-2 tablespoons of olive oil. Spread out the vegetables on a baking sheet. Cook the vegetable for 20 min (or until slightly charred). |
|
Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:30 min |
Personal
Notes: |
Personal
Notes: I love Thai food and so does most of our family! I knew I wanted to learn how to make a homemade Thai curry sauce. This is almost home made (I use store bought red curry paste!). It is so yummy and adding the coconut milk to the rice make it easy to store the sauce in jar and use it for later.
Knowing our family, everyone needs to keep some hot sauce, chili garlic paste, or Siracha near by to spice up the dish!
Enjoy!
|
|
This recipe for Thai Tofu with Red Curry Sauce and Coconut Rice is from