This tasty flavorful dish is the perfect meal to serve to guests! Dust off the picnic table and get ready to host a party – this recipe is a sure win. The tofu protein-packed dish will please even your meat lovers. And if you’re eating grain free, simply skip the rice or trade in spiralized veggie noodles instead.
You Will Need:
- 8 ounces extra-firm tofu (half of a standard container), drained
- 3 cups cooked rice (Jasmine, brown rice, basmati or other type)
- 1 tablespoon coconut oil
- 1 onion (peeled and sliced)
- 6 carrots (peeled and sliced into coins – about 2 cups)
- 2 red bell peppers (cored and sliced into thin strips – about 2 cups)
- 2 garlic cloves (peeled and grated)
- 1 tablespoon grated fresh ginger (about 1 inch)
- 1 (14.5 ounce) can reduced-sodium chicken or vegetable stock
- 1 (14.5 ounce) can light coconut milk
- ¼ cup creamy, unsweetened peanut butter
- 2 tablespoons reduced-sodium tamari or gluten-free soy sauce
- 2 tablespoons maple syrup
- 2 tablespoons red curry paste
- 2 cups baby kale or spinach
- Cilantro, chopped green onion, hot sauce and/or chopped peanuts for garnish (optional)
- Place tofu onto a towel-lined plate. Top with another folded towel and another plate, and let sit for at least 30 minutes and up to 6 hours in the refrigerator. Dice and set aside.
- Cook rice according to package directions to make 3 cups cooked. Warm oil over medium heat in a medium pot. Add onion, carrots, bell pepper, garlic and ginger, and cook, stirring occasionally, for 4–6 minutes or until vegetables start to soften. Add broth, and bring to a simmer. Simmer for 8–10 minutes. (You may at this point add chicken if you’d like to add meat and simmer until cooked through)
- Add coconut milk, peanut butter, tamari, syrup and curry paste to a glass heat-safe bowl. Warm for 30 seconds in the microwave and stir to combine. Stir into the vegetable mixture. Gently stir in tofu and kale, and serve over cooked rice with desired garnishes.
Thanks to New Hope Blogger Amy Palanjian for this tasty combo!