Zest up your evening with this Thai-Inspired Tofu Red Curry. This vegetarian plate is great when you are feeling spicy. Accompanied by rice noodles and made with natural ingredients, this can turn any night into something special. Brought to you by @AboutToSprout.
- 1 package rice noodles
- 1 block extra firm tofu, pressed
- ¼ cup Olive & Co. Robust Extra Virgin Olive Oil, divided
- 2 tablespoon sesame oil
- 2 large shallots, diced
- 4 cloves garlic, grated
- 1 inch fresh ginger, grated
- 1 lemongrass stalk, bases slices, outer peels discarded, and banged with the back of a knife
- 3-4 tablespoons red curry paste
- 2 14 oz. cans full fat coconut milk
- 1 ½ tablespoons fish sauce
- 1 tablespoon honey
- 3 cups bok choy, chopped
- 1-2 limes, juiced
- 1/3 cup Thai basil, julienned
- Make rice noodles according to package instructions. Drain and set aside.
- Press tofu to remove any excess moisture for 15 minutes. Once pressed, slice into 1 inch cubes. In a small bowl, Toss tofu with 2 tablespoons of Olive & Co. Robust Extra Virgin Olive Oil and place a large skillet over medium-high heat.
- Add tofu to hot skillet; cook for 7 minutes, turning to brown and crisp on each side. Once golden brown and crispy, transfer to a plate and set aside.
- In a large skillet with high sides over medium-high heat, add the remaining Olive & Co. Robust Extra Virgin Olive Oil and sesame oil. Add shallots, ginger, garlic, and prepared lemongrass. Cook until fragrant and starting to caramelize, about 5 minutes.
- Stir in the red curry paste and cook until fragrant, about 1 minute. Then add coconut milk, fish sauce, and honey, and bring to a boil.
- Once boiling, add chopped bok choy, then cover and cook for about 5 minutes.
- Remove from the heat and add lime juice and chopped Thai basil, and remove lemongrass stalk.
- Taste and adjust for more fish sauce and lime juice.
- Add your prepared rice noodles to a bowl and spoon over your lemongrass curry. Top with crispy tofu and any extra Thai basil and lime.
Lemongrass tips: First, slice off the base of the stalk, then peel and discard any hard outer layers. Next, cut the stalk into 3″ pieces. Using the back of a sharp knife blade or cleaver, bang the lemongrass to release the aromatic oils, then place into pot to simmer away.