Looking for a spicy and tasty recipe that makes a great meal prep or dish to share with friends? Check out this curry!
Let me know what you think! And if you try the recipe and like it, snap a pick and share to insta tagging @simply__radishing for a feature!
Download a printable PDF of the recipe below:
Ingredients (makes 4-6 servings):
1 block extra firm tofu
1/4 cup cornstarch
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp black pepper
2 cups pineapple
1 red bell pepper
1 white onion
2 cloves of garlic
2 cups coconut milk
3 tbsp red curry paste
2 tbsp coconut aminos
2 tbsp coconut sugar
juice from 1/2 lime
Instructions:
Begin cooking rice according to instructions on package.
While rice cooks, slice tofu into rectangles about 1/3 inch thick, then cut the triangles diagonally into large triangles.
Line up tofu on dish clothes and press using heavy objects for 30 minutes - I usually just use my law school textbooks :)
While the tofu is being pressed, cut up your bell pepper, onion, and pineapple and dice the garlic.
In a large bowl, combine cornstarch, garlic powder, black pepper, and onion powder.
Toss tofu in the mixture until each piece is completely covered.
In a large skillet, heat a couple tablespoons of olive oil at a medium-high heat.
Carefully place tofu in the skillet and fry on each side for 2-3 minutes or until golden brown.
When tofu is ready, remove from heat and place to the side.
Add more oil to the skillet if necessary, then add onions, garlic, and bell peppers to the skillet.
Turn heat down to medium and sauté for 3-4 minutes.
Slowly add your coconut milk, coconut aminos, curry paste, coconut sugar, and lime juice continuously stirring.
Add tofu and pineapple, then turn down heat to low and allow your curry to sit for about 10 minutes to let the flavors soak in.
Serve over rice and enjoy!
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