UNITS
SCALE
INGREDIENTS
TOFU
- 1 lb Tofu, firm , cut into 2½ cm / 1” cubes
- 1 tbsp Olive oil, extra virgin
RICE
- 1 ½ cups Water
- 1 cup White rice, long grain
- ½ tsp Salt
CURRY
- 1 tbsp Olive oil, extra virgin
- 2 Yellow onion, diced
- 2 tbsp Ginger, peeled and chopped
- 4 cloves Garlic , minced
- 1 tsp Salt
- 1 ½ lb Asparagus , trimmed, sliced into 5 cm / 2” pieces
- 2 cups Broccoli , florets
- 4 tbsp Thai curry paste, green
- 3 ½ cups Coconut milk
- 1 cup Water
- 1 tbsp Brown sugar
- 4 cups Spinach , chopped
- 1 tbsp Lime juice
- 1 tbsp Soy sauce
- For garnish Cilantro, chopped
METHOD
- Preheat oven to 200°C / 400°F.
- In a large bowl, toss tofu with olive oil. Line a baking sheet with parchment paper. Add tofu to baking sheet and bake, flipping halfway through, until tofu is light brown, about 25 minutes.
- In a saucepan, bring water to a boil. Stir in rice and salt and return to a boil over medium-high heat.
- Reduce heat to a simmer, cover, and cook until rice is tender and has absorbed all the liquid, about 15 minutes.
- Remove from heat and let steam, covered, for 10 minutes.
- In a large skillet, heat olive oil over medium heat. Add onion, ginger, garlic, and salt. Cook, stirring often, until onion turns translucent, about 4 minutes. Add asparagus and broccoli and cook for about another 3 minutes.
- Add curry paste and cook, stirring, for about 2 minutes. Add in coconut milk, water, brown sugar and tofu. Bring mixture to a simmer. Reduce heat to maintain a gentle simmer and cook until vegetables are tender, about 5 to 7 minutes.
- Add spinach and cook until it has wilted, about 30 seconds. Remove from heat and season with lime juice, soy sauce and salt.
- Using a fork, fluff the rice. Divide rice and curry evenly among 4 bowls. Garnish with cilantro.
NOTES
- Be sure to press tofu before slicing and cooking. This means applying weight to your block of tofu and absorbing excess moisture with paper towel
- Bake tofu for an additional 10 minutes if you prefer it crispy
- Alternatively, you can use basmati rice
- Alternatively, you can substitute carrot for broccoli
