With Baby Bok Choy & Carrots
Here’s a simple and quick family favorite we’ve been enjoying for years.
This Thai red curry made a fantastic meal at night and perhaps an even better breakfast during the morning. It’s warm, comforting, and perfect for cool days. It’s a little rich, too, but so full of vegetables that it doesn’t feel too indulgent.
Puffs of fried tofu are the perfect vehicle for a sauce made with Thai red curry paste and coconut milk.
Red Curry Tofu
- 1 package Extra Firm Tofu
- 1 bunch Baby Bok Choy
- 2 Carrots
- 1 clove Garlic
- 1/2 inch Fresh Ginger
- 2 tablespoons Red Curry Paste
- 1 can Coconut Milk
- 1 tablespoon Brown Sugar Or turbinado/coconut sugar
- 1 bunch Fresh Cilantro Optional
- 1 1/2 cups Basmati Rice
- Drain and press liquid from tofu. Cut into 1x1x0.5 cubes, season with salt & pepper. Slice carrots into half moons. Slice baby bok choy into 1-inch pieces separating white and green pieces.
- Thinly slice garlic and ginger(I use a hydroplane; no need to peel ginger). Chop cilantro leaves if using. Substitute Thai basil for cilantro if preferred.
- Cook basmati rice according to package directions.
- Dry fry tofu in a skillet with 1 tbsp oil for approximately 5 minutes per side until browned.
- Using a wide spatula, press down on tofu slices around the 3-4 minute mark to squeeze out remaining water. Repeat on another side then remove from skillet, set aside.
- Stir fry carrots and white parts of bok choy for 3-4 minutes.
- Add garlic and ginger then continue to cook for 1 minute to release aromas.
- Add coconut milk, red curry paste and sugar to skillet. Bring to low boil.
- Return tofu to skillet and to low boil. Stir in baby bok choy greens. Return to low boil then reduce heat to low. Cover and simmer gently for approximately 10 minutes. Season with salt and pepper to taste.
- Serve over rice. Sprinkle with chopped cilantro if desired.