Cooking Instructions
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Step 1
Bring the
Jasmine Rice (115 g)
and
Water (240 mL)
to a boil in a small sauce pot over medium-high heat. Stir and reduce heat to low. Cover and simmer for 15 minutes. Fluff with a fork, cover again and keep warm for plating.
Step 2
Peel the
Fresh Ginger (7 tsp)
. Finely chop the ginger and the
Garlic (3 cloves)
; set aside.
Step 3
Remove the
Extra Firm Tofu (220 g)
from the package and place on a plate. Place another plate on top of the tofu and gently press down to
release some of the water.
Step 4
Pat dry the tofu with paper towels and then cut into 1/2 inch cubes. Season with
Salt (as needed)
and
Ground Black Pepper (as needed)
.
Step 5
Remove the stem, pith and seeds from the
Red Bell Pepper (1)
and cut into 1/2 inch dice; hold. Cut the
Green Beans (85 g)
into 1-inch slices on a bias; set aside. Roughly chop half of the
Bamboo Shoots (1/2 can)
and set aside.
Step 6
Add
Canola Oil (1 Tbsp)
to a large sauté pan or wok over medium-high heat. When hot, add the tofu and sear on all sides, about 4 minutes. Transfer the tofu to a plate; hold.
Step 7
To same hot pan, add only 1/4 cup of the
Coconut Milk (1 can)
,
Ground Turmeric (1 tsp)
,
Kosher Salt (1 tsp)
,
Curry Powder (1 tsp)
,
Sambal (1 tsp)
,
Brown Sugar (1 Tbsp)
,
Dried Chili Pepper (1)
, ginger and garlic and cook for 1 minute.
Step 8
Add bell pepper, green beans, bamboo shoots and
Broccoli Florets (55 g)
and cook for an additional minute.
Step 9
Add the remaining coconut milk and return the tofu to the pan, reduce the heat to medium, cover and simmer for 4 to 5 minutes.
Step 10
Divide the rice between two bowls and top with the Vegetable Tofu Coconut Curry. Serve and enjoy!
