Easy Thai Tofu Curry Rice Recipe

Ingredients

• 14-ounce block of firm tofu, drained and pressed
• 2 tablespoons vegetable oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1-inch piece of ginger, grated
• 1 medium carrot, diced
• 1 red bell pepper, diced
• 1 cup frozen peas
• 1 can (13.5 ounces) coconut milk
• 2 tablespoons soy sauce
• 1 tablespoon gochujang
• 1 tablespoon curry powder
• 1 teaspoon sesame oil
• 4 cups cooked white rice
• Chopped green onions and sesame seeds for garnish

Instructions

1. Using a 12-inch skillet, heat 2 tablespoons of vegetable oil over medium heat. Cut the pressed tofu into 1-inch cubes and add to the skillet. Pan-fry the tofu until golden brown on all sides, about 10 minutes. Remove and set aside.
2. In the same skillet, add the diced onion and sauté until translucent, around 5 minutes. Add minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
3. Stir in the diced carrot and red bell pepper, cooking for another 5 minutes until they start to soften.
4. Add the frozen peas, coconut milk, soy sauce, gochujang, and curry powder to the skillet. Stir to combine, bringing the mixture to a gentle simmer for about 10 minutes, allowing flavors to meld and the sauce to thicken slightly.
5. Return the pan-fried tofu to the skillet, stirring gently to coat with the sauce. Cook for an additional 5 minutes to warm through.
6. Serve the tofu curry over the cooked white rice (gohan) in individual bowls. Garnish with chopped green onions and sesame seeds.