Red Curry Tofu with Fall Vegetables

Name: Red Curry Tofu with Fall Vegetables
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 3 heads baby bok choy (about 12 oz. total), leaves separated; 227 grams peeled butternut squash chunks; 397 grams can coconut milk, divided; 59 milliliters cilantro leaves; 4 servings Steamed rice; 1 teaspoon brown sugar or demerara sugar; 1 Tbsp Thai or Vietnamese fish sauce; 2 Tbsps lime juice; 6 kaffir lime (also called makrut or wild lime) leaves* or 2 tsp. lime zest; 1 red bell pepper, thinly sliced; 118 milliliters thinly sliced shallot; 1 teaspoon tapioca flour* or cornstarch; 1 Tbsp Thai red curry paste*, such as Mae Ploy brand; 397 grams pkg. (about firm tofu, drained; 1 Tbsp vegetable oil

Red Curry Tofu with Fall Vegetables might be just the main course you are searching for. One portion of this dish contains around 13g of protein, 31g of fat, and A mixture of bell pepper, lime zest, tapioca flour, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the lime zest you could follow this main course with the Orange Marmalade Cookies with Orange Zest Icing as a dessert. This recipe is typical of Indian cuisine.

Instructions

Wrap tofu in a towel, place a cutting board and a few cans or other weights on top, and weight 10 minutes to squeeze out excess water.

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Water

Tofu

Wrap

Equipment you will use

Cutting Board

Cut tofu into thick strips.

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Tofu

Heat oil in a large nonstick frying pan over medium-high heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add tofu and sprinkle with brown sugar. Cook, stirring occasionally, until tofu begins to brown, 3 minutes.

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Brown Sugar

Tofu

Add shallot and cook until tofu and shallot are browned, about 3 minutes more.

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Shallot

Tofu

Transfer to a bowl.

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Bowl

Reserve 1/4 cup coconut milk; add the rest to pan, along with curry paste, lime leaves, bell pepper, and squash. Stir to combine. Cover and bring to a boil, then reduce heat to a simmer. Cook until squash is tender, about 10 minutes.

Ingredients you will need

Coconut Milk

Bell Pepper

Curry Paste

Lime Leaves

Squash

Equipment you will use

Frying Pan

Add bok choy, cover loosely, and cook until bok choy is crisp-tender, 3 minutes. In a small bowl, whisk together reserved 1/4 cup coconut milk, the fish sauce, lime juice, and tapioca flour. Stir into pan, then add tofu-shallot mixture; simmer until thickened, about 2 minutes.

Ingredients you will need

Tapioca Starch

Coconut Milk

Fish Sauce

Lime Juice

Bok Choy

Shallot

Tofu

Equipment you will use

Whisk

Bowl

Frying Pan

Sprinkle with cilantro and serve over rice.

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Cilantro

Rice

*Find curry paste, fish sauce, and tapioca powder in the Asian-food aisle of well-stocked grocery stores; find lime leaves in the produce section.

Ingredients you will need

Curry Paste

Lime Leaves

Fish Sauce

Tapioca

Equipment

Ingredients

Servings:

3heads

baby bok choy (about 12 oz. total), leaves separated 227grams

peeled butternut squash chunks 397grams

can coconut milk, divided 59milliliters

cilantro leaves 4servings

Steamed rice 1teaspoon

brown sugar or demerara sugar 1Tbsp

Thai or Vietnamese fish sauce 2Tbsps

lime juice 6

kaffir lime (also called makrut or wild lime) leaves* or 2 tsp. lime zest 1

red bell pepper, thinly sliced 118milliliters

thinly sliced shallot 1teaspoon

tapioca flour* or cornstarch 1Tbsp

Thai red curry paste*, such as Mae Ploy brand 397grams

pkg. (about firm tofu, drained 1Tbsp

vegetable oil

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Asian on the menu? Try pairing with Chenin Blanc, Gewurztraminer, and Riesling. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. The Gabrielskloof Chenin Blanc with a 4.4 out of 5 star rating seems like a good match. It costs about 20 dollars per bottle.