1tspvegetable bouillonthe equivalent of 1 cup, no water added
2Tbspsoy sauce30 mL, or tamari for GF option
2Tbsphoney30 mL, or sugar for vegan option
1Tbspchili garlic sauce30 mL
rice noodles (4 oz) or rice (1 cup dry)
1Tbspcoconut oil15 mL, or regular high heat oil
114-oz blockfirm tofu400 g
1cupthinly sliced carrot50 g
1cupthinly sliced red cabbage50 g
1cupsnap peas50 g
Curry: Heat oil in a large saucepan or wok over medium/high heat. Add shallots and ginger, cooking for a few minutes until shallots are translucent. Add curry paste and cook a few minutes more, until fragrant. Add coconut milk, bouillon, soy, honey, and chili garlic sauce. Reduce heat to medium, cover, and let simmer while you prepare the rest.
Starch: Prepare rice or rice noodles according to instructions on package.
Tofu: Drain and pat tofu as dry as possible with paper towels. Cut into bite-sized cubes. Heat oil in a large saucepan or wok over medium/high heat, then add the tofu. Cook until sides are slightly browned, then add in a few spoonfuls of your curry soup. Cook for a minute or two, until curry has evaporated, then remove tofu from pan.
Veggies: Add carrots, cabbage, and snap peas to the pan the tofu was just in, and stir fry over medium/high heat until colors are vibrant, about 3 minutes.
Serve: Combine curry soup, tofu, rice/noodles, and vegetables in a the pan, or assemble in individual serving bowls. Optionally top with Thai basil and sesame seeds.