Red Curry Tofu with Coconut Chile Carrots and Bok Choy
Even tofu-skeptics will love this intensely flavorful red curry tofu with coconut-chile carrots and bok choy.
Yield: 4-6 servings
For the carrots
  • 1 tbsp canola oil
  • 2 tbsp brown sugar
  • 1 tbsp fresh lime juice
  • 1 tbsp soy sauce
  • 1 cup coconut milk
  • 1½ lb carrots, peeled and cut into 3-inch lengths
  • ½ red onion, cut into ½-inch slices
  • 1 jalapeno, seeded and minced
For the tofu
  • ¼ cup dark brown sugar
  • ¼ cup soy sauce
  • 2 tbsp Thai red curry paste
  • 1 tbsp minced ginger
  • 1 tbsp canola oil
  • 12 oz super firm sprouted tofu, cut into 1-inch rectangles
  • 1 head bok choy, coarsely chopped
  1. Heat oven to 450F.
  2. For the carrots, in a large bowl, combine the oil, sugar, lime juice, soy sauce, and coconut milk. Toss together with the carrots, onion and chile. Season to taste with salt.
  3. Pour into a large baking pan and roast for 45 minutes, or until carrots are tender, stirring every 15 minutes.
  4. Meanwhile, prepare the tofu. In a small bowl, whisk together the sugar, soy sauce, red curry paste and ginger. Set aside.
  5. In a large wok, heat the oil over medium heat. Add the tofu slices and saute until lightly browned on each side, about 5 minutes per side. Add in the bok choy and saute until wilted, 2-3 minutes.
  6. Stir in the sauce and cook for a few minutes more, allowing the flavors to combine.
  7. Serve the tofu and carrots atop a bed of rice or quinoa.
Nutrition Information
Serving size: ¼ of recipe
Recipe by Joanne Eats Well With Others at