Thai Red Tofu Coconut Curry

Ingredients

• 1 tablespoon coconut oil
• 200g firm tofu, pressed and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, sliced
• 100g mushrooms, sliced
• 400ml coconut milk
• 2 tablespoons red curry paste
• 100g spinach
• Basmati rice for serving

Instructions

1. Heat coconut oil in a large pan or wok over medium heat.
2. Add tofu cubes and cook until golden and crispy, about 5-7 minutes. Remove tofu and set aside.
3. In the same pan, add onion, garlic, red bell pepper, and mushrooms. Cook until softened, about 5 minutes.
4. Stir in red curry paste and cook for another 1 minute, stirring constantly.
5. Pour in coconut milk and bring to a simmer until sauce thickens slightly, about 5-7 minutes.
6. Return tofu to the pan, add spinach, and cook until spinach wilts. Serve with Basmati rice.

Tips

• For a spicier kick, add chopped chili peppers or more curry paste.
• You can substitute tofu with chicken or shrimp for a non-vegan option.