Coconut Red Curry Tofu over Bulgur
Coconut Red Curry Tofu over Bulgur
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PREP: 15 min | COOK: 25 min | SERVINGS: 4
Crispy tofu in a creamy coconut red curry with vegetables, served over bulgur wheat.
INGREDIENTS
INGREDIENTS
TOFU
28-32 oz extra-firm tofu, pressed and cubed
1-2 tablespoons neutral oil
1 tablespoon soy sauce
2 tablespoons cornstarch
CURRY
1 (13.5 oz) can full-fat coconut milk
2-3 tablespoons Thai red curry paste
½ cup vegetable broth
4 cloves garlic, minced
1 tablespoon freshly grated ginger
1 red bell pepper, sliced
3 cups broccoli florets
1½-2 cups snap peas
1 tablespoon soy sauce
1-2 teaspoons maple syrup or brown sugar
Juice of ½-1 lime
BULGUR
1½ cups dry bulgur
Water or vegetable broth per package directions
Pinch of salt
FOR SERVING
Chopped cilantro
⅓-½ cup chopped peanuts or cashews
Lime wedges
INSTRUCTIONS
INSTRUCTIONS
Cook bulgur according to package directions. Set aside.
Toss tofu cubes with soy sauce and cornstarch until coated.
Heat oil in a large skillet over medium-high heat. Add tofu and cook until crispy on all sides, ~8-10 minutes. Remove and set aside.
In the same pan, sauté garlic and ginger for 30 seconds until fragrant.
Add curry paste and stir for 30 seconds. Pour in coconut milk and vegetable broth. Stir to combine.
Add bell pepper, broccoli, and snap peas. Simmer 8-10 minutes until vegetables are tender-crisp.
Stir in soy sauce, maple syrup, and lime juice. Return tofu to the pan and toss to coat.
Serve curry over bulgur. Top with cilantro, chopped nuts, and lime wedges.
NOTES:
Press tofu for at least 15 minutes for best crispiness.
Adjust curry paste amount based on heat preference.
CHEF: Eric Hegwood
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