Thai Coconut Curry Tofu

🥘 Ingredients

• bell pepper
  1 unit
• chili flakes
  ½ tsp
• cilantro
  ¼ cup
• coconut milk
  13.5 oz
• cooking oil
  2 tbsp
• curry powder
  2 tsp
• garlic powder
  ½ tsp
• jasmine rice
  1 c
• lime
  1 unit
• sugar
  1 tsp
• sweet thai chili sauce
  2 tbsp
• tofu
  14 oz
• veggie stock concentrate
  2 tbsp

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 minutes . Keep covered off heat until ready to serve.

   jasmine rice: 1 c
2. 

   2

   Wash and dry produce. Core, deseed, and dice bell pepper into 3⁄4-inch pieces. Zest and quarter lime . Finely chop cilantro .

   bell pepper: 1 unit, lime: 1 unit, cilantro: ¼ cup
3. 

   3

   Open and drain tofu ; press out excess water with paper towels. Halve crosswise, then stand 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, preferably nonstick, pan over medium-high heat. Add tofu and cook, undisturbed, until lightly browned on bottom ⏱️ 2 minutes .

   tofu: 14 oz, cooking oil: 2 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 minutes .
5. 

   5

   Stir garlic powder and curry powder into pan with tofu and bell pepper. 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 minutes . 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: ½ tsp, curry powder: 2 tsp, coconut milk: 13.5 oz, sweet thai chili sauce: 2 tbsp, veggie stock concentrate: 2 tbsp, sugar: 1 tsp
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.

   chili flakes: ½ tsp