Coconut Red Curry Tofu Bowl

coconut red curry ginger sauceYou knew I would have to recreate the Bangkok Curry bowl I had the other week right? I mean come on it was delicious! The ingredients seemed easy enough to replicate and it was so light but filling I wanted it in life. I did change some things based on my tastes and the type of rice we already had. The original recipe come with cilantro, an ingredient you will never see here because it is gross to me. The dish also had kale which I plum forgot about. The basis of the curry bowl is rather basic, rice and steamed veggies. This comes topped with grilled tofu and a ginger, lemongrass, coconut curry sauce. I suspect you can find all of these ingredients or like items at your local grocery store. For the sauce I found a Thai Red Curry sauce at Whole Foods which I think I’ve seen at Wegmans too. I rarely go to Whole Foods but I was close to one. Coconut Milk one can find at any grocery store. I did not go to any other specialty shop for these.thai red currytofu marinade veggies

This recipe is more involved than the dishes I’ve been making lately. Though if I had already had rice made that would have a little quicker. I marinated the tofu for an hour because I wanted it to absorb the sauce. It has been years since I’ve cooked with tofu and I’m not really a fan but it worked out fine.tofu curry bowl native foods café hack

Coconut Red Curry Tofu Bowl
 
Prep time
Cook time
Total time
 
My reproduction of Native Food Café's Bangkok Curry Bowl. Steamed veggies, rice, grilled tofu, and a coconut milk red curry sauce for a light, bright, yummy dish.
Author:
Recipe type: Savory
Cuisine: Asian
Serves: 2
Ingredients
  • 1 block extra firm tofu
  • 1 tsp coconut oil
  • 2 TBS Thai Red Curry Sauce
  • ½ cup coconut milk, I used light
  • 1 tsp fresh ginger, minced
  • 2 cups cauliflower florets
  • 2 cups broccoli florets
  • 2 carrots, sliced
  • 2 servings cooked rice, I used Jasmine
  • 2 scallions, diced
  • 2 tsp sesame seeds
Instructions
  1. Drain and slice tofu into 1 inch "steaks".
  2. I heated the tofu in a skillet with 1 tsp coconut oil for about 10 minutes to release more of the moisture.
  3. In a wide dish whisk the red curry sauce, coconut milk, and ginger.
  4. Marinate tofu steaks in sauce for 1 hour, turning once.
  5. Steam the cauliflower, broccoli, and carrots in a large skillet.
  6. Portion rice into bowls and top with steamed veggies.
  7. Top with scallion and sesame seeds.
  8. Either grill or sauté tofu for a few minutes.
  9. Top rice bowls with tofu and drizzle the marinade on top.
  10. Enjoy!