Recipe: Takeout-Style Thai Red Curry Tofu Bowl (vegan)

THAI RED CURRY BOWL

"My friend Daniella is also a vegan chef - we met through the Natural Gourmet Institute. We soon became friends, then roommates, and now everyone thinks we're sisters! Well, we have one common weakness: red curry tofu takeout from our local Thai spot. Yes, even chefs crave takeout - we actually love this dish so much we dream about it. We decided that as chefs, we had to crack the code to replicate the dish ourselves. For a straight month we made Thai red curry every single night until it was indiscernible from "the real thing."



2 tablespoons vegetable oil
1 large shallot, thinly sliced
2 bell peppers (I use red and yellow), thinly sliced
6 garlic cloves, minced
2 teaspoons minced fresh ginger
3 tablespoons vegan red curry paste
2 teaspoons sea salt
2 cans (13.5 ounces each) coconut milk
1 (16 ounce) package extra-firm tofu, pressed (see Tip, this page) and cubed
1 (8 ounce) can bamboo shoots, drained
2 tablespoons light brown sugar
2 tablespoons lime juice
Handful of fresh Thai basil leaves (or regular basil), leaves torn
Steamed rice, for serving
TOPPINGS:
Toasted cashews; lime wedges

In a large saucepan, heat the oil over medium-high heat. When it shimmers, add the shallot and bell peppers and cook for about 5 minutes, until softened.

Add the garlic, ginger, curry paste, and salt and cook for about 3 minutes more, until fragrant.

Add the coconut milk, tofu, bamboo shoots, brown sugar, and lime juice. Cook over medium heat for about 3 minutes, until heated through. Add the basil, taste, and adjust the seasoning.

Spoon over rice and garnish each serving with cashews and a lime wedge.

Makes 4-6 servings
Used by permission to Recipelink.com from Random House
Adapted from source: Chloe Flavor: Saucy, Crispy, Spicy, Vegan by Chloe Coscarelli