Ingredients
4
4 servings
- •2 cups water
- •1 cup jasmine rice
- •3 tablespoons vegetable oil
- •1 (14 ounce) package extra-firm tofu
- •4 cloves garlic, minced, or more to taste
- •2 medium carrots, chopped, or more to taste
- •1 medium green bell pepper, diced
- •3 medium green onions, chopped, or more to taste
- •2 tablespoons soy sauce
- •1 tablespoon seasoning sauce (such as Golden Mountain®)
- •1 tablespoon red curry paste
- •1 tablespoon brown sugar
- •1 teaspoon fish sauce
- •1 teaspoon oyster sauce
- •1 (13.5 ounce) can coconut milk, or as needed
- •1 tablespoon chopped fresh cilantro, or to taste
Instructions
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed according to package directions, 20 to 25 minutes. Keep warm.
- Meanwhile, heat oil in a skillet over medium heat. Add tofu and cook until it begins to brown, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add carrots, bell pepper, and green onions and cook until vegetables are tender and tofu is browned, 20 to 25 minutes.
- While the tofu and vegetables are cooking, combine soy sauce, seasoning sauce, red curry paste, brown sugar, fish sauce, and oyster sauce in a small bowl until well blended.
- Pour 1/2 of the coconut milk over tofu-vegetable mixture and stir to combine. Mix in sauce mixture until combined. Add as much coconut milk until the mixture is about half liquid and half tofu and vegetables; you may not need all the coconut milk. Cook for 5 minutes until everything is cooked through and the flavors have melded.
- Serve curry over jasmine rice and garnish with fresh cilantro.
Nutritional Facts
Per 4 servings
- Calories: 574
- Carbohydrate: 54g
- Fat: 36g
- Fiber: 4g
- Protein: 15g
- Sugar: 7g
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