Curry Thai Tofu over Coconut Pineapple Brown Rice
This is an authentic tasting old-school Thai dish that is easily adaptable to any kitchen. Spice it up even more by adding more curry, or mellow it down by adding a softer creamy taste with more coconut milk. You're the boss.
- 1 C brown rice
- 2 C vegetable broth or water
- 1 C light coconut milk (from the can)
- 3/4 C fresh pineapple, cut into small bite size pieces
- 1 block extra firm tofu, drained, pressed & cubed (or one pckg of tempeh, cubed)
- 1 red bell pepper, sliced thinly
- 1 shallot, minced
- 3 garlic cloves, minced
- 1 TBS fresh ginger root, minced
- 1 TBS curry paste (more or less to taste)
- 1/2 C water
- 2 TBS soy sauce, divided
- 1 TBS agave nectar
- handful of Thai basil leaves, slivered
Bring the brown rice and broth (or water) to a boil and down to a simmer. Cover and cook for about 30 minutes. When the water has mostly cooked in, add in the coconut milk. Stir well and continue to cook for another 15 minutes. Take off heat and gently toss with fresh pineapple.
Lightly spray a non-stick skillet with non-stick spray and add in the tofu. Flip with a thin spatula until most sides are browned. Take off heat and drizzle in 1 TBS soy sauce. Toss to coat and transfer to a plate.
Coat pan again and saute the pepper, shallot, garlic and ginger root.
In a small bowl, whisk the curry, water, remaining soy and agave. Add the tofu back to the hot pan with the vegetables and coat with curry mixture. Allow all flavors to combine for about 2-3 minutes. Take off heat and toss in basil. Serve over coconut pineapple rice.
Tempeh (pictured) is an easy swap out if you don't want to use tofu.