Instant Pot Tofu & Red Curry Rice
Instant Pot Tofu & Red Curry Rice
Wowza, this delicious dish is so easy and versatile. Look for red curry paste in the Asian section and check ingredients for a no oil product. Add veggies of your choosing to customize this dish. You can make it in the oven if you would like - see instructions at the bottom.
Equipment
- Instant Pot Optional
- Food Processor Optional
Ingredients
- 2 cloves garlic
- 1/2 red onion
- 1 knob fresh ginger
- 2 Tbsp red curry paste find in asian section, check for no oil
- 1 cup brown rice
- 2 cups veggie broth
- 1/2 head broccoli, cut into pieces as you like
- 6-8 baby potatoes, cut to size of your preference
- 1 red pepper, chopped
- 1 14 oz. extra firm tofu (water packed & organic), cubed
- 1/2 can lite coconut milk save the extra for another dish or dressing
- 1 lime, juiced
- 4 Tbsp cilantro, chopped for garnish
- 2 green onions, chopped for garnish
- Salt and Pepper to Taste
Instructions
- Start by dropping the garlic and ginger into a running food processor to mince. You can also mince with a knife or other tools
- Rough cut the onion and place large chunks into the same food processor (with the garlic and ginger) and pulse to dice the onion. You can also use a knife or other tool to dice the onion
- Set the instant pot to saute mode and stir the onion, ginger and garlic with a bit of water or broth to start cooking
- Add the red curry paste and stir to mix in
- Add the rice, broth, broccoli, red pepper, potatoes and tofu & stir
- Set the instant pot on SEAL, for Manual 23 minutes. Wait for 10-15 minutes to carefully do a manual release.
- Stir in the coconut milk & lime juice
- Serve with cilantro and green onions if desired. Enjoy
For Oven baking
- Place & sitr all ingredients in a large casserole dish with lid or tight foil to cover. Bake for 65 minutes at 350 degrees in a pre-heated oven.
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