Red Curry Tofu Bowls
These Red Curry Tofu Bowls have a coconut red curry sauce, crispy tofu, roasted brussels sprouts and rice. An easy vegan dinner!
Ingredients
FOR THE BRUSSELS SPROUTS
- 1 pound brussels sprouts halved
- 2 tablespoons oil
- salt & pepper to taste
FOR THE TOFU
- 1 block extra firm tofu drained, pressed and cubed
- 2 tablespoons low sodium soy sauce separated
- 2 tablespoons corn starch
- 3/4 cup coconut milk from a can
- 1 tablespoon sesame oil
- 1-2 tablespoons red curry paste
- 1 tablespoon peanut butter
- oil for frying
FOR SERVING
- 2 cups rice cooked
- cilantro
- black sesame seeds
- lime wedges
Equipment
Instructions
- Preheat the oven to 450 degrees and line a baking sheet with parchment paper.
- Add the brussels sprouts, oil and a pinch of salt & pepper to a bowl. Toss to combine. Transfer to the baking sheet and place the brussels sprouts cut-side down. Bake for 12 -15 minutes, or until crispy.
- Add the cubed tofu, 1 tablespoon soy sauce and corn starch to a bowl. Toss to coat evenly. Heat some oil in a skillet over medium heat. Add the tofu and cook until browned and crispy.
- Meanwhile, add the coconut milk, 1 tablespoon soy sauce, sesame oil, red curry paste & peanut butter to a small sauce pan. Heat over medium heat and whisk until combined.
- Add the sauce to the browned tofu and toss until heated through and the tofu is coated.
- To serve, add rice to each bowl and top with tofu, brussels sprouts, cilantro & sesame seeds. Serve with lime wedges on the side.
Video
Calories: 558kcal, Carbohydrates: 56g, Protein: 17g, Fat: 31g, Saturated Fat: 11g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 12g, Trans Fat: 0.1g, Sodium: 549mg, Potassium: 791mg, Fiber: 5g, Sugar: 4g, Iron: 5mg
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