This is a mild, red coconut curry with baby corn, sweet potato, red pepper and mushrooms. It’s jazzed up with the delicious addition of crispy broiled garlic tofu croutons and cilantro, and comes together as a wonderful dinner served over lightly scented Jasmine rice.
BROILED GARLIC TOFU
- 1 package (12 oz/350 g) extra-firm tofu, diced and pressed with a heavy skillet between paper and tea towels for at least 1 hour
- 1 Tbsp (15 mL) vegetable oil
- 1½ tsp (7 mL) garlic salt
SCARLET CURRY
- 2 cups (500 mL) water
- 1 cup (250 mL) Jasmine rice
- 1 Tbsp (15 mL) grapeseed oil
- ½ cup (125 mL) sliced yellow onion
- ¼ cup (60 mL) Thai red curry paste
- 1 cup (250 mL) peeled and diced sweet potato
- 1 package (8 oz/230g) cremini or white button mushrooms, quartered
- 1 can (14 oz/398 mL) baby corn, halved
- 1 can (14 oz /398 mL) full-fat coconut milk
- 1 cup (250 mL) Simple Vegetable Broth or low-sodium, store-bought vegetable broth
- 1 sweet red or green pepper, thinly sliced
- ¼ cup (60 mL) chopped fresh cilantro or parsley
- 4 to 6 lime wedges, to garnish (optional)
Place the oven rack in the centre position, and preheat the oven to broil. Line a large baking sheet with parchment paper or a silicone mat and set aside.
Put the tofu cubes in a bowl and gently toss with the vegetable oil. Place cubes evenly on the prepared pan and broil for 3 minutes, flip once and broil for another 3 minutes. Remove them from the oven, place them in the bowl and toss evenly with garlic salt. Set aside.
Place the water and rice in a medium saucepan and bring to a boil. Reduce to a simmer, cover and cook for 10 minutes.
Remove from the heat and let sit, covered, for 5 minutes or until ready to use. Heat a large saucepan on medium-low heat. Add the grapeseed oil and onion, and cook for 5 to 7 minutes or until tender. Stir in the curry paste and heat for an additional few minutes. Add the sweet potato, mushrooms, corn, coconut milk and broth.
Simmer, covered, until the sweet potato is tender, about 8 to 10 minutes. Stir in the sweet pepper and simmer an additional 2 minutes. Scoop the rice into serving bowls and top with a ladle or two of the curry. Sprinkle with the crispy tofu pieces and cilantro. Garnish with lime wedges (if using). Serve.
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