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Simple red curry tofu and veggies over rice using red curry paste and whatever vegetables you have in the crisper. I used carrots, baby bok choy and some edamame. I also added a jalapeno pepper for a little bit of a kick because I'm like that; you do you. No rules, just yum.


1.5 cups rice of choice

14 oz package extra firm tofu, drained and pressed

2 carrots, peeled & sliced

1 bunch baby bok choy, sliced, separating white parts from green.

1 Tbsp minced ginger

2 cloves garlic, minced

1 jalapeño pepper, minced

2 Tbsp red curry paste

1 Tbsp brown sugar

14 oz can coconut milk

1/2 cup shelled edamame

3 Tbsp chopped cilantro


1. Cook rice according to package directions.

2. Cut tofu into cubes. In a large skillet/wok over medium-high heat with 1 Tbsp oil, cook tofu until browned, approximately 4 to 5 minutes per side. Remove from skillet and set aside.

3. Return skillet to medium-high heat. Add a little more oil if needed. Stirfry carrots 2 minutes. Add baby bok choy whites and continue to stirfry another 2 minutes. Add garlic, ginger and jalapeno if using and stirfry another 1 minute.

4. Stir in coconut milk, red curry paste and sugar. Bring to boil, cover, reduce heat to medium-low and cook for 5 minutes.

5. Stir in bok choy greens and edamame. Cover and continue to simmer another 5 to 6 minutes.

6. Return tofu to skillet and continue to cook until heated through, approximately 1-2 minutes.

7. Remove from heat. Stir in chopped cilantro. Serve over rice.

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