Vegan Thai Coconut Curry Tofu

🥘 Ingredients

• bell pepper
  1 unit
• chili flakes
  1 tsp
• cilantro
  1 unit
• coconut milk
  13.5 oz
• cooking oil
  2 tbsp
• curry powder
  2 tsp
• garlic powder
  1 tsp
• jasmine rice
  1 c
• lime
  2 unit
• sugar
  1 tsp
• sweet thai chili sauce
  2 tbsp
• tofu
  14 oz
• veggie stock concentrate
  2 unit

🍳 Cookware

• small pot
• large pan

1. 

   1

   jasmine rice bell pepper lime cilantro tofu garlic powder curry powder coconut milk veggie stock concentrate sweet thai chili sauce chili flakes cooking oil sugar

   jasmine rice: 1 c, bell pepper: 1 unit, lime: 2 unit, cilantro: 1 unit, tofu: 14 oz, garlic powder: 1 tsp, curry powder: 2 tsp, coconut milk: 13.5 oz, veggie stock concentrate: 2 unit, sweet thai chili sauce: 2 tbsp, chili flakes: 1 tsp, cooking oil: 2 tbsp, sugar: 1 tsp
2. 

   2

   In a small pot , combine jasmine rice, 1¼ 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 minutes . Keep covered off heat until ready to serve.
3. 

   3

   Wash and dry all produce. Core, deseed, and dice bell pepper into ¾-inch pieces. Zest and quarter lime. Finely chop cilantro.
4. 

   4

   Open and drain tofu; press out excess water with paper towels. Halve crosswise, then stand upright and halve vertically. Lay flat and cut into ¾-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 minutes .
5. 

   5

   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 minutes .
6. 

   6

   Stir garlic powder and curry powder into pan with tofu and bell pepper.