Thai Coconut Tofu Curry
Tofu fried until golden, cooked with bell pepper, then simmered in coconut milk with soy sauce and brown sugar.
- 280 g firm tofu
- 400 ml coconut milk
- 150 g jasmine rice
- 1 large red bell pepper
- 2 tbsp soy sauce
- 1 tbsp brown sugar
- 2 tbsp vegetable oil
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Add to a shopping listHow the shopping list works →- Step 1
Cook rice in saucepan according to package instructions. Drain and keep warm.
- Step 2
Cut tofu into 2cm cubes and pat dry. Slice bell pepper into strips.
- Step 3
Heat oil in frying pan over medium-high heat. Fry tofu for 6-8 minutes until golden.
- Step 4
Add bell pepper to pan and cook for 3 minutes until slightly softened.
- Step 5
Pour in coconut milk, soy sauce, and brown sugar. Stir well.
- Step 6
Simmer for 5-7 minutes until sauce thickens slightly and pepper is tender.
- Step 7
Serve curry over rice in bowls.
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