Aromatic Tofu Curry

Ingredients

Cooked rice

2 cups

Fresh cilantro

a handful, finely chopped

Salt

to taste

Snow peas

1 cup

Broccoli florets

1 cup

Bell pepper

1, sliced

Carrot

1, sliced

Vegetable broth

1 cup

Coconut milk

1 can (400ml)

Red curry paste

2 tablespoons

Ginger

1 tablespoon, grated

Garlic

2 cloves, minced

Onion

1, chopped

Coconut oil

2 tablespoons

Tofu

1 block (450g), drained and cubed

Instructions

1. Heat the coconut oil in a large pan over medium heat.
2. Add the chopped onion and sauté until it turns translucent, typically around 5 minutes.
3. Stir in the minced garlic and grated ginger, allowing them to cook for another 2 minutes to release their aromas.
4. Introduce the red curry paste to the pan, stirring it around for about 1 minute to awaken its flavors.
5. Add the cubed tofu to the pan, giving it a good stir to coat it with the curry paste. Let it cook for about 5 minutes until it begins to brown slightly.
6. Pour in the coconut milk and vegetable broth, stirring well to combine everything. Bring the mixture to a gentle simmer.
7. Toss in the sliced carrot, bell pepper, broccoli florets, and snow peas. Mix everything well to ensure the vegetables are coated with the curry sauce.
8. Cover the pan and let it cook for about 10 minutes, or until the vegetables are tender to your liking.
9. Season the curry with salt to taste, giving it one final stir before turning off the heat.
10. Serve this aromatic tofu curry over your cooked rice, garnishing each serving with a sprinkle of freshly chopped cilantro.