Red Curry Tofu and Coconut Chile Carrots and Bok Choy

Jalapeños are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapeños have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.

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Yield: 4-6 servings

Serving Size: 1/4 of recipe

Even tofu-skeptics will love this intensely flavorful red curry tofu with coconut-chile carrots and bok choy.

Ingredients

For the carrots
    • 1 tbsp canola oil
    • 2 tbsp brown sugar
    • 1 tbsp fresh lime juice
    • 1 tbsp soy sauce
    • 1 cup coconut milk
    • 1 1/2 lb carrots, peeled and cut into 3-inch lengths
    • 1/2 red onion, cut into 1/2-inch slices
    • 1 jalapeno, seeded and minced
For the tofu
  • 1/4 cup dark brown sugar
  • 1/4 cup soy sauce
  • 2 tbsp Thai red curry paste
  • 1 tbsp minced ginger
  • 1 tbsp canola oil
  • 12 oz super firm sprouted tofu, cut into 1-inch rectangles
  • 1 head bok choy, coarsely chopped

Instructions

  1. Heat oven to 450F.
  2. For the carrots, in a large bowl, combine the oil, sugar, lime juice, soy sauce, and coconut milk. Toss together with the carrots, onion and chile. Season to taste with salt.
  3. Pour into a large baking pan and roast for 45 minutes, or until carrots are tender, stirring every 15 minutes.
  4. Meanwhile, prepare the tofu. In a small bowl, whisk together the sugar, soy sauce, red curry paste and ginger. Set aside.
  5. In a large wok, heat the oil over medium heat. Add the tofu slices and saute until lightly browned on each side, about 5 minutes per side. Add in the bok choy and saute until wilted, 2-3 minutes.
  6. Stir in the sauce and cook for a few minutes more, allowing the flavors to combine.
  7. Serve the tofu and carrots atop a bed of rice or quinoa.

From joanne-eatswellwithothers.com