Bok Choy & Tofu Red Curry
Prep Time
Cooking Mode
1 pkg baby bok choy
1 pkg extra firm tofu
1 pkg Compliments Cilantro
1 lime
1 tbsp canola oil
½ cup diced shallots (½-in./1 cm dice)
1 tbsp minced garlic
1 tbsp minced fresh ginger
3 tbsp red curry paste
1 can coconut milk
1 tsp fish sauce
1 cup diced red pepper (1 in./2.5 cm dice)
1 pkg baby bok choy
1 pkg extra firm tofu
1 pkg Compliments Cilantro
1 lime
1 tbsp canola oil
½ cup diced shallots (½-in./1 cm dice)
1 tbsp minced garlic
1 tbsp minced fresh ginger
3 tbsp red curry paste
1 can coconut milk
1 tsp fish sauce
1 cup diced red pepper (1 in./2.5 cm dice)
Directions
1Slice each baby bok choy in half lengthwise. Heat a large non-stick frypan over medium heat. Place the baby bok choy cut-sides down in the dry pan; cover and cook until cut-sides are lightly charred and leaves are wilted, about 8 min. (do not turn over while cooking).
2Meanwhile, pat tofu dry with paper towel, cut into 1 in. (2.5 cm) cubes. Pick cilantro leaves; set aside. Finely chop and reserve cilantro stems. Finely zest the lime. Squeeze 2 tbsp (30 mL) lime juice.
3Transfer the charred bok choy to a plate. Add the canola oil to the pan. Stir in the shallots, ginger, garlic and chopped cilantro stems; cook until fragrant, about 30 sec. Mix in the curry paste, cook 1 min. Stir in the coconut milk, plus ½ cup (125 ml) water, the fish sauce and the reserved 2 tbsp (30 mL) lime juice until smooth.
4Add the tofu and red pepper to the sauce in the pan; bring to a gentle simmer. Cook until the red pepper is tender-crisp, about 8 min. Add the bok choy; simmer 1 min.
5Divide the curry into 4 four bowls. Garnish with the reserved lime zest and cilantro leaves to serve.
Tips
1
- Serve with steamed rice, noodles or your favourite side dish.
- If using full-size bok choy, cut off the bottom 4 in. (10 cm) of white stalks (keep intact as a “bulb”), slice the bulb lengthwise into halves, quarters or sixths, depending on size, then proceed with recipe.
Disclaimer
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Personal Note
Personal Note