Tofu Coconut Curry

Ingredients

• 14 oz extra-firm tofu
• 2 tbsp coconut oil
• 1 yellow onion
• 3 clove garlic
• 1 tbsp ginger
• 3 tbsp red curry paste
• 13½ oz full-fat coconut milk
• ½ cup vegetable broth
• 1 bell pepper
• 2 cup broccoli florets
• 1 tbsp fish sauce (optional)
• 1 tbsp soy sauce
• 1 tsp brown sugar
• 1 lime
• ¼ cup fresh cilantro (optional)
• 1½ cup jasmine rice

Steps

1. Press tofu to remove excess water, then cut into 1-inch cubes. Cook jasmine rice according to package directions.
2. Heat coconut oil in a large pot or Dutch oven over medium-high heat. Add tofu and cook until golden brown on all sides, about 5-7 minutes. Remove tofu and set aside.
3. Add chopped onion to the pot and cook until softened, about 3-4 minutes. Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
4. Add red curry paste and stir for 1 minute to toast. Pour in coconut milk and vegetable broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
5. Add bell pepper and broccoli florets to the simmering curry. Cook for 5-7 minutes, or until vegetables are tender-crisp.
6. Stir in the cooked tofu, soy sauce (and fish sauce, if using), and brown sugar. Cook for 2-3 minutes to heat through.
7. Remove from heat, squeeze in fresh lime juice, and stir. Taste and adjust seasoning as needed.
8. Serve hot over jasmine rice, garnished with fresh cilantro if desired.