People who live in hot places -- countries close to the Equator -- know that spicy food cools you down by causing the body to perspire and throw off its heat. So, think of this vegan red curry tofu and kale as a kind of air conditioner for your palate. Make it mild or blazing hot, or anywhere in between, depending on how you like it, and how much cooling your climate demands. It sounds crazy, I know, but it really works, and the bonus is that this curry tofu tastes just like your favorite Thai take-out. Brown rice takes a long time to cook, so make that first, before you stir-fry the tofu and kale, or cook the rice a day ahead and reheat. If you're not strictly vegan or vegetarian, substitute fish sauce for the soy sauce.
Vegan red curry tofu and kale with brown rice
1 cup brown rice
1 Tbsp canola oil
10 oz extra-firm tofu, drained and cubed (I use one whole package of Nasoya cubed tofu)
1 medium onion, peeled and diced
1 large clove garlic, peeled and minced
1 Tbsp minced fresh ginger root
4 mini bell peppers, thinly sliced (or half a large bell pepper)
2 cups roughly chopped kale leaves
1 Tbsp Thai red curry paste, or more to taste (I use 2 Tbsp for medium-spicy)
1 13-oz can coconut milk
Juice of 1 lime
2-3 Tbsp brown sugar, to taste
2 tsp soy sauce
Cook the rice in a rice cooker or on the stove top, according to package directions. Brown rice can take up to 45 minutes to cook, and then should sit in its pot, covered, for 15 minutes to finish steaming. You can make the rice up to a day or two ahead, and reheat in a microwave.
When the rice finishes cooking, and while it's steaming, make the rest of the dish.
Heat the oil in a wok over medium-high heat. Add the tofu, onion, garlic, ginger and bell pepper, all at once, and stir-fry for 2 minutes. Then, toss in the kale, and stir-fry for 1 minute, until the kale wilts slightly.
Add the curry paste, and stir for 30 seconds, to distribute the curry paste and cook it slightly. Pour in the coconut milk, reduce heat to low, and cook, stirring occasionally, for 2 minutes. Add the lime juice, brown sugar and soy sauce, and continue cooking on low heat, stirring to incorporate the ingredients, for 5 minutes more.
Serve hot, over brown rice.
More recipes in The Perfect Pantry:
Tofu and green bean stir-fry with spicy peanut sauce
Vegan red curry tofu with spinach and mushrooms
Vegan Napa cabbage soba with spicy peanut sauce
Broccoli tofu stir-fry with brown rice
Grilled tofu wraps
Other recipes that use these pantry ingredients:
Tofu and vegetables with a honey-orange-ginger glaze, from Food Blogga
Tofu in coconut sauce with ginger and lemongrass, from Pinch My Salt
Stir-fried tofu with scallions, garlic, ginger, and soy sauce, from Kalyn's Kitchen
Chinese pork and tofu stir-fry, from The Food in my Beard
Bamboo shoots and tofu stir fry, from My Feasts
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