Ingredients with Measurements:
- 1 block of firm tofu, diced into small cubes
- 1 tablespoon of vegetable oil
- 1 small onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon of fresh ginger, grated
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 can of coconut milk (13.5 oz)
- 2 tablespoons of red curry paste
- 1 tablespoon of soy sauce
- 1 tablespoon of brown sugar
- 1 tablespoon of lime juice
- Salt and pepper to taste
- 2 cups of cooked jasmine rice
- Fresh cilantro for garnish
Special equipment needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-step instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the diced tofu and cook for 5-7 minutes or until golden brown. Remove from the skillet and set aside.
3. In the same skillet, add the chopped onion, minced garlic, and grated ginger. Cook for 2-3 minutes or until fragrant.
4. Add the sliced red and yellow bell peppers to the skillet and cook for 5-7 minutes or until tender.
5. In a small bowl, whisk together the coconut milk, red curry paste, soy sauce, brown sugar, and lime juice.
6. Pour the coconut milk mixture into the skillet and stir to combine.
7. Add the cooked tofu back to the skillet and stir to coat with the curry sauce.
8. Season with salt and pepper to taste.
9. Reduce the heat to low and let the curry simmer for 5-10 minutes or until the sauce has thickened.
10. Serve the Thai Coconut Curry Tofu Bap over a bed of cooked jasmine rice and garnish with fresh cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Medium-high heat for cooking the tofu and vegetables, low heat for simmering the curry sauce.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 420
Total fat: 25g
Saturated fat: 18g
Cholesterol: 0mg
Sodium: 660mg
Total carbohydrates: 42g
Dietary fiber: 4g
Total sugars: 9g
Protein: 10g
Substitutions for ingredients:
- You can use any color bell pepper you prefer or have on hand.
- If you don't have jasmine rice, you can use any type of rice you like.
- You can substitute the tofu with chicken or shrimp if you prefer.
Variations:
- Add some sliced mushrooms to the curry for an extra umami flavor.
- Use green curry paste instead of red curry paste for a different flavor profile.
- Add some chopped pineapple to the curry for a sweet and tangy twist.
Tips and tricks:
- Make sure to press the tofu before cooking to remove any excess water and help it crisp up.
- Use a non-stick skillet or wok to prevent the tofu from sticking.
- Taste the curry sauce before adding the tofu back to the skillet and adjust the seasoning as needed.
Storage instructions:
Store any leftover Thai Coconut Curry Tofu Bap in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the curry in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the Thai Coconut Curry Tofu Bap in individual bowls or on a large platter for sharing.
Garnishes:
Garnish with fresh cilantro, chopped peanuts, or sliced green onions.
Pairings:
Pair with a crisp white wine or a cold beer.
Suggested side dishes:
Serve with steamed vegetables or a side salad for a complete meal.
Troubleshooting advice:
- If the curry sauce is too thick, add a splash of water or coconut milk to thin it out.
- If the tofu is sticking to the skillet, add a bit more oil to the pan.
Food safety advice:
Make sure to cook the tofu and vegetables to the recommended temperature to ensure they are safe to eat.
Food history:
Thai coconut curry is a popular dish in Thai cuisine, typically made with a variety of meats or seafood. Tofu is a common vegetarian substitute in many Thai dishes.
Flavor profiles:
This Thai Coconut Curry Tofu Bap has a rich and creamy coconut curry sauce with a hint of spice from the red curry paste. The tofu adds a chewy texture to the dish, while the bell peppers add a sweet and savory flavor.
Serving suggestions:
Serve the Thai Coconut Curry Tofu Bap with a side of steamed vegetables or a side salad for a complete meal.
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Region: Thai