Thai Red Curry With Breaded Tofu

This recipe is a super easy way to spice up a bowl of brown rice and broccoli instantly. The main component of this dish is crispy, breaded tofu which is made by battering tofu cubes in flour and bread crumbs and then baking until golden brown. The whole entrée comes together with the deliciously savory sauce which is made with fragrant Thai red curry paste and soy sauce. Simple but oh so nourishing!

THAI RED CURRY WITH BREADED TOFU [VEGAN, GLUTEN-FREE]

INGREDIENTS

FOR THE SAUCE:

• 3 tablespoons Thai red curry paste
• 3 tablespoons water
• 1 tablespoon plus 1 teaspoon flour of choice
• 1 tablespoon soy sauce, coconut aminos, or tamari

FOR THE CRISPY BREADED TOFU:

• 1 14-ounce package of extra-firm tofu 
• 1/4 cup flour of choice
• 1/2 cup almond milk
• 1/2 cup plain bread crumbs (gluten-free if desired)
• 1/4 tsp salt
• 1/4 teaspoon black pepper

TO SERVE:

• 2 cups steamed spinach
• 2 cups steamed broccoli
• 1/4 cup cilantro, for garnish
• 2-3 cups cooked brown rice

PREPARATION

1. Whisk together the sauce ingredients (lasts up to a week in the refrigerator).
2. Press the tofu to remove as much liquid out as you can. Cut the tofu in half long ways, then cut into strips. Remove any additional extra liquid with paper towels.
3. Coat the tofu cubes with the flour, salt, pepper, and any other seasonings of choice.
4. Dunk the tofu into the almond milk, then immediately into the bread crumbs to coat until covered. Continue doing this until all of the tofu is covered.
5. Add tofu on a parchment/silicon mat lined baking sheet and bake in the oven at 350°F on convection for 25 minutes or 400°F in a conventional oven, flipping halfway through.
6. Add the steamed kale, broccoli, tofu, and sauce to a large, hot pan.  Coat everything evenly and cook until it thickens, about 1-2 minutes. Serve.

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