Red Curry Tofu Stir-Fry
with cauliflower rice
This stir-fry gets another layer of fragrance with a little bit of curry paste. Combined with coconut milk, you'll get a saucy dish perfect for eating with cauliflower rice.
Smarts: If you like spice, try to find a curry paste at an Asian grocer or an Asian-branded curry paste (not Thai Kitchen).
Smarts: If you like spice, try to find a curry paste at an Asian grocer or an Asian-branded curry paste (not Thai Kitchen).
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Proteins
Cuisines
Ingredients
Red Curry Tofu Stir-Fry:
- Tofu, extra-firm (vacuum-packed preferable) - 1 lb , cubed
- Onions, small - 1 , sliced
- Bell peppers, any type - 2 , sliced
- Eggplant, Chinese - 1 , chopped
- Red curry paste (sub green or yellow) - 1 1/2 Tbsp
- Soy sauce, low-sodium - 1 1/2 Tbsp
- Brown sugar - 2 tsp
- Vegetable broth - 1/2 cup
- Corn starch - 2 tsp + 2 Tbsp
- Cooking oil - 1 1/2 Tbsp + 1 Tbsp
- Coconut milk - 1/2 cup
- Basil - 2 sprigs , leaves of
- Limes - 1/2 , juice of
Cauliflower Rice:
- Cauliflower, small - 1 head , florets chopped
- Butter - 1 1/2 Tbsp
- Salt and pepper - to taste
Nutrition Facts
Amount Per Serving
Calories
355
Just a moment...
% Daily Value
Total Fat
23g
36%
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Saturated Fat
9g
45%
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Trans Fat
0g
Just a moment...
Cholesterol
6mg
2%
Just a moment...
Sodium
793mg
33%
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Total Carbohydrate
25g
8%
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Dietary Fiber
6g
24%
Just a moment...
Sugars
10g
Just a moment...
Protein
14g
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Prep
- Tofu - If tofu is packaged in water, press out liquid first. Then slice into cubes. (Can be done up 1 day ahead)
- Onions / Bell peppers / Eggplant - Prep as directed. (Can be done up to 3 days ahead)
- Cauliflower - Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 3 days ahead).
- Make stir-fry sauce - Mix together red curry paste, soy sauce, brown sugar, vegetable broth, and first part of corn starch.
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Make
- Toss tofu with second part of corn starch.
- Heat wok over medium-high heat. Add first part of cooking oil and then tofu to heated oil. Saute until golden and crispy on the outside, 4 to 6 minutes. Remove from wok and set aside.
- Return wok to heat and add second part of cooking oil. Add onions to heated oil with a sprinkle of salt. Saute until softened, 2 to 3 minutes.
- Add in eggplant and saute for another 3 to 4 minutes.
- Next, add peppers and saute for another 2 minutes.
- Push all ingredients to the side forming a hole in the middle, like a donut. Give stir-fry sauce a stir and pour into the donut hole. Wait for it to darken and bubble and then toss to mix.
- Fold in tofu and coconut milk and cook for another minute.
- Remove from heat and fold in basil leaves and finish with a squeeze of lime juice. Season to taste with salt and pepper.
- Enjoy over cauliflower rice!
Nutrition Facts
Amount Per Serving
Calories
355
Just a moment...
% Daily Value
Total Fat
23g
36%
Just a moment...
Saturated Fat
9g
45%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
6mg
2%
Just a moment...
Sodium
793mg
33%
Just a moment...
Total Carbohydrate
25g
8%
Just a moment...
Dietary Fiber
6g
24%
Just a moment...
Sugars
10g
Just a moment...
Protein
14g
Just a moment...
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