INGREDIENTS
NAME | WEIGHT | VOLUME |
|---|---|---|
Tofu, firm, cut into 2½ cm / 1” cubes | 450 g / 1 lb | - |
Olive oil, extra virgin | 15 g | 15 mL / 1 tbsp |
Water | 680 g | 680 mL / 3 cups |
Basmati rice, rinsed | 400 g / 14 oz | 2 cups |
Salt | 4 g | 1 tsp |
Olive oil, extra virgin | 15 g | 15 mL / 1 tbsp |
Onion, diced | 200 g | 2 onions |
Ginger, peeled and chopped | 18 g | 2 tbsp |
Garlic, minced | 12 g | 4 cloves |
Salt | 2 g | 1 tsp |
Asparagus, trimmed, sliced into 5 cm / 2” pieces | 700 g / 1½ lb | 4 cups |
Carrots, peeled, sliced into rounds | 350 g | 2 cups |
Thai curry paste, green | 2 oz | 4 tbsp |
Coconut milk | 28 oz | 800 mL / 3½ cups |
Water | 240 g | 240 mL / 1 cup |
Brown sugar | 15 g | 1 tbsp |
Spinach, chopped | 120 g | 4 cups |
Lime juice | 15 g | 15 mL / 1 tbsp |
Soy sauce | 15 g | 15 mL / 1 tbsp |
Cilantro, chopped | For garnish | - |
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 basmati 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 20 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 carrots 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 5-7 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 10-15 minutes if you prefer it crispy
- Substitute snap peas for asparagus if you prefer
