Jasmine Rice (2/3 cup)
Water (1 cup)
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.
Fresh Ginger (2 Tbsp)
. Finely chop the ginger and the
Garlic (3 cloves)
; set aside.
Extra Firm Tofu (8 oz)
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.
Pat dry the tofu with paper towels and then cut into 1/2 inch cubes. Season with
Salt (1/4 tsp)
Ground Black Pepper (1/4 tsp)
Remove the stem, pith and seeds from the
Red Bell Pepper (1)
and cut into 1/2 inch dice; hold. Cut the
Green Beans (3/4 cup)
into 1-inch slices on a bias; set aside. Roughly chop half of the
Bamboo Shoots (1/2 can)
and set aside.
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.
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.
Add bell pepper, green beans, bamboo shoots and
Broccoli Florets (1/3 cup)
and cook for an additional minute.
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.
Divide the rice between two bowls and top with the Vegetable Tofu Coconut Curry. Serve and enjoy!