Ingredients
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For the Red Curry Sauce:
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1 (14 oz) can light coconut milk
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1 (13.5 oz) can full-fat coconut cream
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1 (1 inch) piece fresh ginger, peeled and roughly chopped
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1 (28 oz) can crushed tomatoes
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1 (7 oz) block extra-firm tofu, drained and cut into cubes
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2 tbsp maple syrup
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2 tbsp brown sugar
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1/2 cup vegetable broth
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1 tsp red chili flakes
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1 tsp ground cumin
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1 tsp ground coriander
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1 tsp fish sauce
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Salt and black pepper, to taste
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For the Tofu and Cauliflower Rice:
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2 cups cauliflower florets
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1/2 small head broccoli, florets separated
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1 medium carrot, shredded
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1/2 bell pepper, sliced
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1/2 onion, thinly sliced
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1 block extra-firm tofu, drained and cut into cubes
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1/4 cup tamari or soy sauce
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1 tbsp arrowroot powder
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Sesame seeds, toasted and for garnish
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Cilantro leaves, for garnish
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For the Assembling:
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Cooked white basmati or jasmine rice
Directions
Sub_title: A Spicy, Flavorful, and Satisfying Meal from the Streets of Bangkok!
Description: This dish combines all the deliciousness of traditional Thai red curry with tender tofu and cauliflower rice, making it perfect for those who love Asian food but are looking for something healthier and more plant-based. It’s gluten-free, high-fiber, low-carb, nut-free, and oil-free – and ready in just 30 minutes!
Ingredients:
For the Red Curry Sauce:
* 1 (14 oz) can light coconut milk
* 1 (13.5 oz) can full-fat coconut cream
* 1 (1 inch) piece fresh ginger, peeled and roughly chopped
* 1 (28 oz) can crushed tomatoes
* 1 (7 oz) block extra-firm tofu, drained and cut into cubes
* 2 tbsp maple syrup
* 2 tbsp brown sugar
* 1/2 cup vegetable broth
* 1 tsp red chili flakes
* 1 tsp ground cumin
* 1 tsp ground coriander
* 1 tsp fish sauce
* Salt and black pepper, to taste
For the Tofu and Cauliflower Rice:
* 2 cups cauliflower florets
* 1/2 small head broccoli, florets separated
* 1 medium carrot, shredded
* 1/2 bell pepper, sliced
* 1/2 onion, thinly sliced
* 1 block extra-firm tofu, drained and cut into cubes
* 1/4 cup tamari or soy sauce
* 1 tbsp arrowroot powder
* Sesame seeds, toasted and for garnish
* Cilantro leaves, for garnish
For the Assembling:
* Cooked white basmati or jasmine rice
Instructions:
Step 1: Prepare the Red Curry Sauce:
1. In a blender or food processor, combine the coconut milk, coconut cream, ginger, crushed tomatoes, tofu, maple syrup, brown sugar, vegetable broth, red chili flakes, cumin, coriander, fish sauce, salt, and black pepper. Blend until smooth.
2. Pour the mixture into a large skillet over medium heat. Bring to a simmer and cook for about 10 minutes.
3. Add the tofu and cook for another 5-7 minutes, stirring occasionally, until the tofu is heated through.
Step 2: Prepare the Tofu and Cauliflower Rice:
1. Preheat your oven to 400°F. Line a baking sheet with parchment paper.
2. Steam the cauliflower, broccoli, and carrot pieces for 5-7 minutes, or until slightly softened. Transfer to the prepared baking sheet.
3. Roast the veggies for 10-12 minutes, or until they start to brown. Remove from the oven and set aside.
4. Heat a nonstick pan over medium-high heat. Add the sliced onions and saute until they begin to caramelize, about 10-12 minutes.
5. Meanwhile, prepare the cauliflower rice according to package directions. You can use a box grater, food processor, or specialized tool like a spiralizer. Set aside.
6. Once the onions have caramelized, add the roasted veggies, tofu, tamari, and arrowroot powder to the pan. Stir everything together and cook for another minute.
Step 3: Assemble Your Bowls:
1. Divide the cooked cauliflower rice between two bowls. Top each portion with some steamed white rice if desired.
4. Ladle the hot red curry sauce over the top of the rice and veggie mixture. Serve immediately.
Note: If
Steps
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1
Done
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Step 1: Prepare the Red Curry Sauce: |
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2
Done
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Step 2: Prepare the Tofu and Cauliflower Rice: |
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3
Done
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Step 3: Assemble Your Bowls: |
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4
Done
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In a blender or food processor, combine the coconut milk, coconut cream, ginger, crushed tomatoes, tofu, maple syrup, brown sugar, vegetable broth, red chili flakes, cumin, coriander, fish sauce, salt, and black pepper. Blend until smooth. |
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5
Done
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Pour the mixture into a large skillet over medium heat. Bring to a simmer and cook for about 10 minutes. |
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6
Done
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Add the tofu and cook for another 5-7 minutes, stirring occasionally, until the tofu is heated through. |
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7
Done
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Preheat your oven to 400°F. Line a baking sheet with parchment paper. |
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8
Done
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Steam the cauliflower, broccoli, and carrot pieces for 5-7 minutes, or until slightly softened. Transfer to the prepared baking sheet. |
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9
Done
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Roast the veggies for 10-12 minutes, or until they start to brown. Remove from the oven and set aside. |
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10
Done
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Heat a nonstick pan over medium-high heat. Add the sliced onions and saute until they begin to caramelize, about 10-12 minutes. |
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11
Done
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Meanwhile, prepare the cauliflower rice according to package directions. You can use a box grater, food processor, or specialized tool like a spiralizer. Set aside. |
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12
Done
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Once the onions have caramelized, add the roasted veggies, tofu, tamari, and arrowroot powder to the pan. Stir everything together and cook for another minute. |
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13
Done
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Divide the cooked cauliflower rice between two bowls. Top each portion with some steamed white rice if desired. |
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14
Done
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Ladle the hot red curry sauce over the top of the rice and veggie mixture. Serve immediately. |
