Ingredients

The following ingredients have 4 Servings
  • 1 block super firm tofu (pressed)
  • 3 tbsp cornstarch
  • 4 tbsp olive oil (divided)
  • 2 cups brown rice (cooked)
  • 1 cup yellow onion (diced)
  • 1 red pepper (diced)
  • 4 garlic cloves (minced)
  • 1 tsp fresh ginger (grated)
  • 3/4 cup coconut milk
  • 3 tbsp red curry paste
  • 2 tbsp soy sauce
  • 1 tsp coconut sugar
  • 1 cup spinach
  • 2 tbsp cilantro (for garnish)
  • 1 tbsp lime juice (optional)

Instruction

  • Cook the brown rice according to the package instructions.
  • Meanwhile, slice the tofu into 1" cubes, then place them in a plastic bag. Add cornstarch to the bag, seal it, then shake until the tofu is completely coated in the cornstarch.
  • Heat 3 tbsp olive oil in a skillet over medium heat, then add the tofu and fry on all sides. This should take at least 5 minutes. Use a slotted spoon to remove tofu and set aside.
  • In that same skillet, make the sauce: add remaining 1 tbsp oil, along with the onion and red pepper to the skillet and sauté for 2-3 minutes; then, add garlic and ginger and sauté for 1 minute before adding in the coconut milk, curry paste, soy sauce, and coconut sugar. Stir everything together and bring mixture to a simmer. Add the spinach and stir for 30 seconds until it's wilted, then add the tofu back into the skillet.
  • Pour rice into bowls, then top it with the the tofu curry. Top everything with cilantro and enjoy!