Coconut Tofu Curry recipe

Ingredients

• Jasmine rice, for serving
• 1 block extra firm tofu
• ¼ cup coconut oil, divided 
• Kosher salt
• 1 yellow onion
• 2 garlic cloves
• 1 red bell pepper
• 2 cups long green beans
• ½ cup canned bamboo shoots, drained
• 3 tablespoons Thai red curry paste
• 15-ounce can full fat coconut milk
• 1 tablespoon brown sugar
• 2 tablespoons soy sauce or tamari
• 1 tablespoon lime juice 
• 1 teaspoon Sambal oelek, Sriracha, or chili garlic sauce (optional), plus more to taste

Instructions

1. Start the jasmine rice (use Stovetop Jasmine Rice or Instant Pot Jasmine Rice).
2. Pan fry the tofu: Pat the tofu dry with a towel. Cut it into large cubes (about ½ inch x 1 inch). Melt 2 tablespoons coconut oil in a large non-stick skillet over medium high heat. Add the tofu cubes and ¼ teaspoon kosher salt, and cook 5 to 6 minutes until lightly browned on the bottom. Briefly remove the pan from the heat to reduce spitting and flip the tofu with a spatula. Return the heat to medium high and cook another 5 to 6 minutes until browned. Remove the tofu to a bowl and set aside. 
3. Prep the veggies: While the tofu cooks, mince the onion. Mince the garlic. Thinly slice the bell pepper. 
4. Cook the curry: In the same skillet, heat the remaining 2 tablespoons oil over medium heat. Add the onion and saute 5 minutes, until it is translucent. Add the garlic, red pepper and green beans and saute for 3 minutes. 
5. Add the bamboo shoots, red curry paste, coconut milk, brown sugar, soy sauce, lime juice, ½ teaspoon kosher salt, and Sambal oelek (if using). Bring to a simmer. Once simmering, add the tofu and cook about 5 to 8 minutes until the sauce is thickened and the veggies are tender. Taste and add additional Sambal oelek to your desired spice level.
6. Serve: To serve, spoon the tofu and sauce over rice. Store refrigerated for up to 3 days.