Spicy Vegan Thai Coconut Red Curry with Coconut-Saffron Rice
 
 
Some like it HOT and those who do will love this spicy vegan thai coconut red curry stuffed with crispy tofu cubes and bell peppers, and served atop a bed of coconut-saffron rice
Yield: 5 servings
Ingredients
For the curry
  • 1 tbsp brown sugar
  • 2 tbsp soy sauce
  • 1 tbsp grapeseed oil or peanut oil
  • 1 lb extra firm tofu, drained and cut into large cubes
  • 1 lime
  • 2 garlic cloves, minced
  • 3 shallots, thinly sliced
  • 1 jalapeno, seeded and diced
  • 1 red bell pepper, seeded and thinly sliced
  • 1 yellow bell pepper, seeded and thinly sliced
  • 1 scant cup coconut milk
  • ½ tsp ground turmeric
  • 2 tbsp thai red curry paste
  • salt and black pepper, to taste
For the rice
  • 1½ cups basmati rice
  • 1 scant cup coconut milk
  • 2 pinches saffron
  • ½ tsp ground turmeric
  • sea salt and black pepper, to taste
  • 1 red thai chili pepper, to garnish
Instructions
  1. For the curry, heat oven to 375.
  2. Stir together the sugar and soy sauce. Set aside.
  3. Spread the tofu cubes on a parchment lined baking sheet. Bake for 20-25 minutes, or until crisp and golden. Set aside.
  4. Meanwhile, heat the oil in a large nonstick skillet. Add the garlic, shallots, and jalapeno. Saute until shallots are tender, about 2-3 minutes. Stir in the bell pepper slices and cook until slightly softened, about 4-5 minutes. Stir in the soy sauce mixture, coconut milk, turmeric, and curry paste. Bring to a simmer. Stir in the roasted tofu and saute for a minute to heat through. Season to taste with salt, black pepper, and lime juice.
  5. For the rice, bring 2 cups of water and the coconut milk to a boil with the saffron and turmeric. Add the rice and ¾ tsp salt. Cover the pan and bring to a boil. Lower the heat and simmer until rice is done and water has evaporated, about 20 minutes. Allow to sit for 5 minutes before fluffing with a fork and serving.
  6. Divide curry and rice among 5 bowls and serve warm.
Notes
Adapted from Vegetarian Suppers from Deborah Madison's Kitchen
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2017/02/spicy-vegan-thai-coconut-red-curry-coconut-saffron-rice.html