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Thai-Inspired Tofu with Purple Cauliflower and Basmati Rice

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Prep Time 25 minutes
Cook Time 20 minutes
Course Main Course, Vegetarian
Cuisine Thai

Equipment

  • 1 Wok
  • 1 medium sized pot with lid
  • 1 medium-sized bowl to marinate tofu
  • 1 small bowl to mix sauce ingredients

Ingredients
  

  • 1 block firm tofu (plain) pressed to remove as much liquid as possible, and cut into bite-sized pieces
  • 2 tbsp fish sauce
  • 1 cup rice (I used basmati)
  • 1 head cauliflower (I used purple) cut into bite-sized florets, (next time, I will blanch them for a couple of minutes and pour into an ice bath, then drain)
  • 3 tbsp neutral oil (I used grape seed)
  • 2 tbsp red curry paste (or more if you want more spice)

For the sauce:

  • 2 tbsp brown sugar
  • 1-3 tbsp fish sauce
  • 1/2 cup water

Instructions
 

  • Toss pressed and cut tofu with 2 tbsp fish sauce in medium bowl and set aside to marinate
  • Put rice on to cook according to package directions
  • While rice cooks, mix sauce ingredients in a small bowl and set aside
  • Add just enough oil to coat the bottom of the wok or big pan and heat on high
  • Add 1/2 or 1/3 of your tofu in a single layer and make sure you do not crowd the pan or it won't brown properly; turn to brown all sides and then put aside on a plate
  • Sear remaining tofu, adding oil as necessary, and removing when nicely browned
  • Turn heat off to allow wok to cool down.
  • Turn heat back on to medium
  • Stir in the curry paste and mix constantly allowing it to bloom and become fragrant
  • Add the remaining sauce ingredients and stir until sugar is fully dissolved - if the sauce seems too thick, add more water
  • Return tofu to wok and stir well
  • Add cauliflower florets and stir well, until cooked to the desired level - I like a good crunch (and might suggest
  • Remove from heat and serve, either directly on or beside your rice