This is another easy one that you can whip together in no time. Very simple to do: stir fry veggies, add red curry simmer sauce, serve over brown rice. The end!
I was a bit lazy for this one and turned to a bag of frozen veggies instead of fresh ones, but you know what? I was actually really impressed with how good these frozen ones came out! Really crunchy and flavorful. Shocker!
What You Need:
3 tbsps of olive oil (or more – I usually like going light on OO).
1 package of extra firm tofu, drained well
One bag of frozen vegetables (I used an Asian medley from Trader Joe’s. Where else?!)
1/4 cup of Red Curry Simmer Sauce from Trader Joe’s (NOTE: this is NOT Vegan! I know, stupid me, didn’t read the label carefully enough. Boo!)
1 package of pre cooked brown rice (again, from Trader Joe’s. Am I obsessed, or what?!)
1/2 cup of chopped basil
What You Do:
First, the tofu: Cut the drained block of tofu into cubes. Preheat a medium skillet over medium/low heat. Add in a tbsp of olive oil, spread it around the pan, and then add in the tofu cubes. Let the cubes cook, rotating them every few minutes to let each side brown.
Now, the veggies: Preheat a second skillet over medium heat, add in 2 tbsps of oil, and when sizzling, pour in the entire package of frozen veggies. Let them cook mixing them around often (they cook rather quickly.) After a few minutes, transfer the tofu into the veggie pan, and continue to let everything cook. Pour in the simmer sauce, lower heat to low/medium and toss the vegetables and tofu in the sauce. Continue to let cook, making sure all the vegetables are covered. Taste a veggie. Crunchy? Good. We’re jusssst about done. Reduce the heat to low and let the veggies sit.
Get your brown rice ready to go. Microwave the pre-cooked stuff according to the box (usually a few minutes). When done, remove the veggies and tofu from heat, serve over brown rice, top with chopped fresh basil and ground pepper and voila! A Thai feast!