Recipe for vegan red curry tofu and kale with brown rice

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

From the pantry, you'll need: brown rice, canola oil, onion, garlic, ginger root, red curry paste, coconut milk, lime, brown sugar, soy sauce.

Serves 4.

Ingredients

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

Directions

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.

[Printer-friendly recipe.]

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

Vegan red curry tofu and kale with brown rice

From the pantry, you'll need: brown rice, canola oil, onion, garlic, ginger root, red curry paste, coconut milk, lime, brown sugar, soy sauce.

Serves 4.

Ingredients

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

Directions

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.

[Printer-friendly recipe.]

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

Comments

Mmmm, red curry. Looks delicious!

I adore each of the elements in this dish and can't wait to bring them all together. I particularly like something besides grilled food in the summer and it's easy to make the rice early in the morning while its still cool. Just printed it! Thanks. (Chose Hamersley's Bistro--can't wait. Thanks again!)

Deena, I might be slighted addicted to red curry and coconut milk together. And for me, this was a great way to eat more kale, my promise to myself for 2012.

Alyce, I agree. Grilled food is lovely, but not all the time. (And you'll love Hamersley's!)

This is perfect for me as I've been on a serious Thai jag lately. Can't seem to get enough, so thanks for giving me more!

Susan, I've been crazy for Thai red curry this year. And kale. Putting the two together really works.

This is the sort of dish I could happily eat for lunch everyday. The flavors and level of spice are the perfect way to satisfy the taste buds in the middle of the day.

Cookin' Canuck, this is comfort food for me, too. It's filling, but doesn't make you feel full.

I want this right now. Or at least for dinner!

I just made this. So delicious. I love the curry/kale combination. Thanks for the idea!

I tried this tonight and it was amazing. great recipe! thank you

What kind of onion? Just a white onion? Or a sweeter one, like a Vidalia?

Kim, use any type of onion you like. A sweeter onion will produce a sweeter-tasting dish!