Ingredients
6
6 servings
- •4 ¼ cups water, divided
- •2 cups uncooked long-grain white rice
- •1 (16 ounce) package extra-firm tofu, drained
- •2 tablespoons canola oil
- •2 medium red bell peppers, cut into strips
- •1 medium onion, cut into strips
- •1 (15 ounce) can light coconut milk
- •2 tablespoons red curry paste
- •1 medium lime, juiced
- •¼ cup chopped fresh basil
Instructions
- Bring 4 cups 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, 20 to 25 minutes. Remove from the heat and keep warm.
- While the rice is cooling, slice tofu and place on a plate with cloth napkins or paper towels between the slices. Place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard any accumulated liquid.
- Heat a dry, nonstick pan over medium-low heat. Add tofu and cook slowly, pressing with a spatula to release any remaining liquid, until golden brown, 3 to 5 minutes. Flip and repeat on the other side. Remove and set aside.
- Heat oil in a skillet over medium-high heat. Add bell peppers, onion, and remaining 1/4 cup water; cook, tossing frequently, until tender, 3 to 4 minutes. Add coconut milk and curry paste; simmer until slightly thickened, about 5 minutes. Add tofu and toss to combine.
- Serve over warm rice. Squeeze lime juice over top and garnish with basil.
Nutritional Facts
Per 6 servings
- Calories: 418
- Carbohydrate: 58g
- Fat: 18g
- Fiber: 3g
- Protein: 14g
- Sugar: 3g
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