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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is adapted from Yahoo Food. The original was sweet, but my version is spicy. Ingredients:
14 ounces light coconut milk |
2 tablespoons chopped fresh cilantro (plus extra for garnish) |
1 tablespoon red curry paste (or to taste) |
1 tablespoon curry powder (or to taste) |
1 tablespoon chili sauce (or to taste) |
2 teaspoons soy sauce |
2 garlic cloves, chopped |
14 ounces extra firm tofu |
2 teaspoons extra virgin olive oil |
4 cups baby spinach |
1 medium red bell pepper, sliced |
1/2 red onion |
2 cups cooked brown rice |
Directions:
1. Drain tofu and cut into thin slices. Heat oil over medium heat. Cook tofu in a single layer without stirring about 5 minutes or until slightly browned on bottom. Stir gently. Then continue to cook, stirring occasionally, until thouroughly cooked, about 5-7 minutes.
2. While tofu is cooking, prepare sauce by mixing coconut milk, cilantro, curry paste, curry powder, chili sauce, soy sauce, and garlic.
3. Add veggies and sauce and cook, stirring, until veggies are barely wilted, about 1-2 minutes.
4. Serve with brown rice and garnish with extra cilantro.
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