red curry tofu

watch a step by step on how to make this in the highlights section of my instagram

Serves 4

ingredients

• 1 tablespoon coconut oil

• 4 shallots, sliced

• 1 large or 2 small stalks of lemon grass, out in 2” pieces and lightly smashed to release aroma

• 1 jalapeno diced

• 2 tablespoons ginger, grated

• 2 cloves of garlic, grated

• 4 carrots, sliced

• 3 bell peppers (preferably red and orange) sliced

• 2 tablespoons of red curry paste (add more if you like it spicier, check as you cook)

• 2 (14 oz) cans of coconut milk

• 3 tablespoons soy sauce

• 2 teaspoons fish sauce

• 1 tablespoon brown sugar

• 1 tablespoon peanut butter

• 1 lime, cut in half

• 1/2 bunch of cilantro (plus more set aside for garnish) tied with kitchen twine

• 1 box firm tofu

• 1 head of broccoli cut into smaller florets

1. Put a large heavy cast iron pot on medium high heat and melt coconut oil. Saute the shallots, jalapeño and lemongrass until the shallots are translucent without letting them color, about 4 minutes. Add garlic and ginger to the pot and stir until fragrant, approximately 1 minute. Add the peppers and carrots and curry paste and mix until it is all evenly mixed and coated.

2. Add both cans of coconut milk plus 2 cups of water. Add the soy sauce, fish sauce, peanut butter, brown sugar, 1/2 lime juice and bring to a boil. Once it comes to a boil, turn down to a simmer and add tied cilantro. Season with salt to taste. Cover the pot with a lid with a slight opening to let steam out.

3. While sauce is simmering, prepare the tofu. Drain the tofu and press firmly between paper towels to try and draw out as much moisture as possible. Cut into 1.5” cubes and drain with paper towels again. Heat an iron skillet over medium high heat with a table spoon of any neutral oil. Brown the tofu on all sides, in batches to avoid over crowding and put aside on a plate or bowl.

4. Add broccoli to the curry pot on low heat, cover with lid and let steam/ cook for 3 minutes. Turn off heat and stir in the tofu. Squeeze second half of lime right before serving. Garnish with cilantro leaves as desired. Serve with rice.

*NOTE: if the curry isn’t spicy enough you can always add sriracha to the pot a little bit at a time or serve and let people add the sriracha individually.