Ingredients
Scale
- 2 cups sliced red onion
- 2 cups sliced bell pepper
- 4 cloves garlic, minced or crushed
- 1 tbs. coconut oil
- 14 oz. extra firm tofu
- 1 14-oz. can coconut milk
- 1/2 cup vegetable stock (leave out for thicker sauce)
- 3 tbs. red curry paste
- 2 tbs. soy sauce
- Red pepper flakes or sriracha to taste
- 1/2 cup cilantro leaves, roughly chopped
- 2 packets pre-cooked jasmine rice
Instructions
- Slice peppers and onions. Set aside.
- Thoroughly drain, cube, and gently pat dry the tofu.
- In a large, deep skillet, warm coconut oil and garlic over medium-high heat.
- Add tofu cubes to pan, flipping occasionally for about 10 minutes until golden brown.
- Remove tofu from pan.
- Lower heat to medium, add veggies to pan, and cook stirring occasionally until slightly tender (about 5 minutes).
- Add tofu back to pan and pour coconut milk and stock over the veggies and tofu.
- Add curry paste and soy sauce, gently stir to combine, and bring to a simmer.
- Add red pepper flakes or sriracha as desired for spiciness.
- Let simmer for about 5 minutes, and then add cilantro.
- Divide curry and rice evenly into two-compartment tupperware containers and freeze.
- To reheat, remove the lid and leave it perched on the container and microwave on high for 3 minutes, stirring halfway.
Nutrition
- Serving Size: 5