Thai Coconut Milk Simmered Tofu Bowl

Ingredients

• id: firm_tofu metric: 400g imperial: 14 oz name: firm tofu, drained and cubed

• id: coconut_milk metric: 400ml imperial: 1⅔ cups name: full-fat coconut milk

• id: jasmine_rice metric: 200g imperial: 1 cup name: jasmine rice

• id: vegetable_oil metric: 2 tbsp imperial: 2 tbsp name: vegetable oil

• id: red_curry_paste metric: 2 tbsp imperial: 2 tbsp name: Thai red curry paste

• id: fish_sauce metric: 2 tbsp imperial: 2 tbsp name: fish sauce (or soy sauce for vegetarian)

• id: palm_sugar metric: 1 tbsp imperial: 1 tbsp name: palm sugar or brown sugar

• id: lime_juice metric: 2 tbsp imperial: 2 tbsp name: fresh lime juice

• id: thai_basil metric: 30g imperial: 1 cup name: fresh Thai basil leaves

• id: red_chili metric: 1 piece imperial: 1 piece name: fresh red chili, sliced

• id: lime_wedges metric: 1 lime imperial: 1 lime name: lime wedges for serving

• id: cilantro metric: 15g imperial: ½ cup name: fresh cilantro leaves

Instructions

1. Cook {jasmine_rice} according to package directions. Set aside and keep warm.

2. Heat {vegetable_oil} in a large skillet or wok over medium-high heat. Add {firm_tofu} cubes and cook for 8-10 minutes, turning occasionally, until golden brown on all sides.

3. Push tofu to one side of the pan and add {red_curry_paste}. Cook for 1-2 minutes until fragrant, then stir to coat the tofu.

4. Pour in {coconut_milk} and bring to a gentle simmer. Add {fish_sauce}, {palm_sugar}, and half the {lime_juice}. Stir to combine.

5. Reduce heat to low and simmer for 10-15 minutes, allowing the sauce to thicken slightly and the tofu to absorb the flavors.

6. Stir in {thai_basil} leaves and {red_chili}. Cook for another 2-3 minutes until the basil wilts.

7. Taste and adjust seasoning with remaining {lime_juice}, more fish sauce, or sugar as needed.

8. Serve the tofu curry over warm {jasmine_rice}, garnished with {cilantro} leaves and {lime_wedges}.

Tips

Perfect Tofu Texture: Press the tofu for 30 minutes before cooking to remove excess moisture, resulting in better browning and texture.

Curry Paste Quality: Use authentic Thai red curry paste for the best flavor - brands like Mae Ploy or Thai Kitchen work well.

Coconut Milk Selection: Always use full-fat coconut milk for richness. Shake the can before opening to combine separated cream.

Vegetarian Option: Replace fish sauce with soy sauce or vegetarian mushroom sauce for a completely plant-based dish.

Storage: Leftovers keep in the refrigerator for 3 days. Reheat gently and add fresh herbs before serving.

Spice Level: Adjust heat by adding more or less curry paste and fresh chilies to taste.