Red Curry Tofu with Coconut Chile Carrots and Bok Choy
If you have approximately 45 minutes to spend in the kitchen, Red Curry Tofu with Coconut Chile Carrots and Bok Choy might be a tremendous gluten free, dairy free, lacto ovo vegetarian, and vegan recipe to try. For $1.46 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. One serving contains 275 calories, 10g of protein, and 14g of fat. This recipe serves 6. 28 people were glad they tried this recipe. A few people really liked this Indian dish. This recipe from Joanne Eats Well with Others requires dark brown sugar, brown sugar, thai red curry paste, and soy sauce. It works well as a side dish. Overall, this recipe earns a good spoonacular score of 78%. If you like this recipe, you might also like recipes such as Sesame Red Curry Chicken with Bok Choy and Sweet Coconut Rice, Tofu Curry with Bok Choy and Peanuts, and Bok Choy, Red Pepper & Tofu Stir Fry.
Servings: 6
Ingredients:
1 head bok choy, coarsely chopped
2 tbsp brown sugar
1 tbsp canola oil
1 1/2 lb carrots, peeled and cut into 3-inch lengths
1 cup coconut milk
1/4 cup dark brown sugar
1 tbsp minced ginger
1 jalapeno, seeded and minced
1 tbsp fresh lime juice
1/2 red onion, cut into 1/2-inch slices
1/4 cup soy sauce
2 tbsp Thai red curry paste
12 oz super firm sprouted tofu, cut into 1-inch rectangles
Equipment:
bowl
oven
baking pan
whisk
wok
Cooking instruction summary:
Heat oven to 450F.For the carrots, in a large bowl, combine the oil, sugar, lime juice, soy sauce, and coconut milk. Toss together with the carrots, onion and chile. Season to taste with salt. Pour into a large baking pan and roast for 45 minutes, or until carrots are tender, stirring every 15 minutes. Meanwhile, prepare the tofu. In a small bowl, whisk together the sugar, soy sauce, red curry paste and ginger. Set aside. In a large wok, heat the oil over medium heat. Add the tofu slices and saute until lightly browned on each side, about 5 minutes per side. Add in the bok choy and saute until wilted, 2-3 minutes. Stir in the sauce and cook for a few minutes more, allowing the flavors to combine.Serve the tofu and carrots atop a bed of rice or quinoa.
Step by step:
1. Heat oven to 450F.For the carrots, in a large bowl, combine the oil, sugar, lime juice, soy sauce, and coconut milk. Toss together with the carrots, onion and chile. Season to taste with salt.
2. Pour into a large baking pan and roast for 45 minutes, or until carrots are tender, stirring every 15 minutes. Meanwhile, prepare the tofu. In a small bowl, whisk together the sugar, soy sauce, red curry paste and ginger. Set aside. In a large wok, heat the oil over medium heat.
3. Add the tofu slices and saute until lightly browned on each side, about 5 minutes per side.
4. Add in the bok choy and saute until wilted, 2-3 minutes. Stir in the sauce and cook for a few minutes more, allowing the flavors to combine.
5. Serve the tofu and carrots atop a bed of rice or quinoa.
Nutrition Information:
covered percent of daily need
