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MADE WITH GINGER-AND-LEMONGRASS

Red Curry with Tofu over Rice

Red Curry with Tofu over Rice

Servings:

4

Prep:

10 minutes

Cook:

20 minutes

Ingredients:
  • 1 block firm tofu, pressed & cubed (swap: chicken, shrimp, or beef) 
  • 3 Tbsp ONOIN Ginger & Lemongrass 
  • 2 Tbsp red curry paste 
  • 1 (13.5 oz) can coconut milk 
  • 1 Tbsp soy sauce (or fish sauce for non-vegan) 
  • 1 cup mixed vegetables (bell pepper, carrots, broccoli) 
  • 2 cups cooked white rice 
  • Fresh basil or cilantro (garnish, optional) 
Preparation:
  1. Pat tofu dry. Heat a nonstick skillet with a little oil over medium-high and sear tofu 5–7 minutes, turning to brown multiple sides. Transfer to a plate. 
  2. Reduce heat to medium. Add ONOIN Ginger & Lemongrass and red curry paste to the skillet; cook 60–90 seconds, stirring, until fragrant. 
  3. Pour in coconut milk and soy sauce, scraping up any browned bits. Bring to a gentle simmer.
  4. Add vegetables and the seared tofu. Simmer 8–10 minutes until veggies are tender-crisp and flavors meld.
  5. Serve curry over hot rice; garnish with basil or cilantro. Adjust seasoning with extra soy sauce if desired.
Red Curry with Tofu over Rice

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