Selfadvocatenet.com recipe of month of January 2022
- 1 Tbsp coconut oil 15 mL, or any high heat oil
- 2 Tbsp chopped shallots
- 1 Tbsp freshly grated ginger
- 2 Tbsp Thai red curry paste
- 2 14-oz cans full-fat coconut milk 414 mL each
- 1 tsp vegetable bouillon the equivalent of 1 cup, no water added
- 2 Tbsp soy sauce 30 mL, or tamari for GF option
- 2 Tbsp honey 30 mL, or sugar for vegan option
- 1 Tbsp chili garlic sauce 30 mL
- rice noodles (4 oz) or rice (1 cup dry)
- 1 Tbsp coconut oil 15 mL, or regular high heat oil
- 1 14-oz block firm tofu 400 g
- 1 cup thinly sliced carrot 50 g
- 1 cup thinly sliced red cabbage 50 g
- 1 cup snap peas 50 g
Curry: Heat oil in a large saucepan or wok over medium/high heat. Add shallots and ginger, cooking for a few minutes until shallots are translucent. Add curry paste and cook a few minutes more, until fragrant. Add coconut milk, bouillon, soy, honey, and chili garlic sauce. Reduce heat to medium, cover, and let simmer while you prepare the rest.
Starch: Prepare rice or rice noodles according to instructions on package.
Tofu: Drain and pat tofu as dry as possible with paper towels. Cut into bite-sized cubes. Heat oil in a large saucepan or wok over medium/high heat, then add the tofu. Cook until sides are slightly browned, then add in a few spoonfuls of your curry soup. Cook for a minute or two, until curry has evaporated, then remove tofu from pan.
Veggies: Add carrots, cabbage, and snap peas to the pan the tofu was just in, and stir fry over medium/high heat until colors are vibrant, about 3 minutes.
Serve: Combine curry soup, tofu, rice/noodles, and vegetables in a the pan, or assemble in individual serving bowls. Optionally top with Thai basil and sesame seeds.