Ingredients

The following ingredients have 4 Servings
  • 1 block extra firm tofu
  • Cooking spray
  • Salt
  • Pepper
  • 1 tablespoon coconut oil
  • 1 large shallot
  • 4 garlic cloves (, minced)
  • 2 tablespoons grated ginger ((about 2"))
  • 1/4 cup red curry paste
  • 1 (14.5oz) can full-fat coconut milk
  • 1 (14.5oz) can lite coconut milk
  • 3 tablespoons low sodium tamari
  • 1 cup chopped sweet potatoes
  • 2 cups broccoli florets ((+ stems, optional))
  • 1 cup sliced carrots
  • 1 cup sliced red pepper
  • 8 oz canned bamboo shoots
  • 1 bunch scallions
  • Sesame seeds to sprinkle
  • 4 cups cooked white rice (or grain of choice)

Instruction

  • Prepare the tofu: Preheat the oven to 425ºF and spray a pan with cooking spray. Cut into cubes and add to the pan. Spray with another layer of cooking spray, sprinkle with salt & pepper and bake for 30 minutes, flipping halfway through.
  • Prepare the curry: While the tofu is cooking, heat the oil in a large skillet and add the shallot, garlic, and ginger. Saute for 2 minutes until the garlic is fragrant. Add the red curry paste, coconut milk, and tamari, and bring to a boil. Add the veggies (minus scallions), stir them into the broth and turn down the curry to a simmer. Simmer until the potatoes are tender, about 15 minutes.
  • When the tofu is done, add it into the pot and cook another few minutes.
  • To serve: separate the rice between four bowls. Scoop curry on top of the rice. Garnish with sliced scallions, fresh herbs, and sesame seeds if desired.