Thai Red Curry Coconut Tofu & Bamboo Shoot Bowl
Crispy tofu in red curry coconut sauce with bamboo shoots, peppers and Thai basil over jasmine rice.
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Makes
- 4 bowls
- Protein
- ~19 gestimate per serving
This is the tofu version of our Red Curry Coconut Braised Chicken Bowl's chicken curry. Frying the tofu first gives it a skin that holds up in the sauce. Use a vegetarian curry paste; many contain shrimp.
Why this recipe works
Pre-frying the tofu means it only needs a minute in the sauce, so it stays firm.
Ingredient notes
About 19 grams of protein per bowl (an estimate). Use tamari for certified gluten-free.
Common mistakes
- Simmering tofu too long.
- Boiling coconut milk hard.
What to serve with it
Lime wedges.
Meal prep
Keeps 4 days.
More bowls like this
Cooking tips
Taste and adjust the lime and sugar. Add basil at the end.
Swaps and variations
Use chickpeas. Use brown rice.
Storing and reheating
Refrigerate within 2 hours for up to 4 days.
Recipe
Thai Red Curry Coconut Tofu & Bamboo Shoot Bowl
- Prep
- 20 min
- Cook
- 20 min
- Total
- 40 min
- Makes
- 4 bowls
- Protein
- ~19 g
Ingredients
You’ll need: nonstick skillet; deep skillet; medium saucepan with lid
Method
-
Cook the rice: bring the rice and water to a boil, cover and cook on low 12 minutes; rest 10 minutes.
-
Fry the tofu in 1 tablespoon oil in a nonstick skillet over medium-high heat 8 to 10 minutes until golden. Set aside.
-
Heat the remaining oil in a deep skillet over medium heat, add the curry paste and stir 1 minute.
-
Add the coconut milk, bell pepper and bamboo shoots and simmer 5 minutes.
-
Stir in the soy sauce, brown sugar and lime juice, add the tofu and simmer 1 minute. Tear in the basil.
-
Serve over the rice.
Questions
Is it vegan?
Yes, with vegetarian curry paste.
How spicy is it?
Moderate.
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