Thai Coconut Curry Tofu

🥘 Ingredients

• bell pepper
  2 unit
• chili flakes
  1 tsp
• cilantro
  ¼ ounce
• coconut milk
  2 unit
• cooking oil
  1 tbsp
• curry powder
  2 tbsp
• garlic powder
  2 tsp
• jasmine rice
  1.5 c
• lime
  2 unit
• paper towels
• pepper
• salt
• sugar
  2 tsp
• sweet thai chili sauce
  2 oz
• tofu
  2 unit
• veggie stock concentrate
  4 unit

🍳 Cookware

• small pot
• large pan

1. 

   1

   In a small pot , combine jasmine rice , 1 1⁄4 cups water, and a pinch of salt . Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.

   jasmine rice: 1.5 c, salt
2. 

   2

   Wash and dry produce. Core, deseed, and dice bell pepper into 3⁄4-inch pieces. Zest and quarter lime (for 4 servings, zest one lime and quarter both). Finely chop cilantro .

   bell pepper: 2 unit, lime: 2 unit, cilantro: ¼ ounce
3. 

   3

   Open and drain tofu ; press out excess water with paper towels . Halve crosswise, then stand tofu upright and halve vertically. Lay flat and cut into 3⁄4-inch cubes. Season with salt and pepper . Heat a large drizzle of cooking oil in a large pan over medium-high heat. Add tofu and cook, undisturbed, until lightly browned on bottom, 2-3 minutes.

   tofu: 2 unit, paper towels, salt, pepper, cooking oil: 1 tbsp
4. 

   4

   Add bell pepper and a pinch of salt to pan with tofu. Cook, stirring occasionally, until bell pepper is softened and lightly browned and tofu is lightly browned all over, 5-7 minutes.

   salt
5. 

   5

   Stir garlic powder and curry powder into pan with tofu and bell pepper. (TIP: Use more curry powder if you like a stronger flavor!) Cook for ⏱️ 1 minute . Thoroughly shake coconut milk in container before opening. Stir in coconut milk, sweet thai chili sauce , veggie stock concentrate , juice from half the lime, and sugar . Bring to a boil, then reduce heat to medium low. Simmer until sauce has thickened and veggies are tender, 4-6 minutes. (TIP: If sauce thickens before veggies are tender, add splashes of water). Taste and season with salt and more lime juice if desired. Turn off heat.

   garlic powder: 2 tsp, curry powder: 2 tbsp, coconut milk: 2 unit, sweet thai chili sauce: 2 oz, veggie stock concentrate: 4 unit, sugar: 2 tsp, salt
6. 

   6

   Fluff rice with a fork; stir in half the lime zest, half the cilantro, and a drizzle of oil. Season with salt and pepper . Divide rice between shallow bowls and top with curry tofu. Garnish with remaining cilantro and a pinch of chili flakes if desired. Serve with any remaining lime wedges on the side.

   salt, pepper, chili flakes: 1 tsp