Crispy Tofu Curry with Jasmine Rice

Ingredients

• 400 g g Firm tofu
• 150 g g Jasmine Rice
• 2 Carrots
• 2 small Potatoes
• 1 Onion
• 2 tsp tsp Curry
• 1 tsp tsp Paprika powder
• 1 tsp tsp Garlic powder
• 400 ml ml Coconut milk
• 2 tbsp tbsp Soy sauce
• 3 tbsp tbsp Cornstarch
• 3 tbsp tbsp Vegetable oil

Instructions

1. 1

   Cook jasmine rice according to package directions.

2. 2

   Press tofu dry, cube, toss in cornstarch with paprika powder, and pan-fry in oil until crispy on all sides; set aside.

3. 3

   Sauté diced onion, sliced carrots, and cubed potatoes in the same pan 5 minutes.

4. 4

   Add curry and garlic powder, stir 30 seconds, then pour in coconut milk and soy sauce.

5. 5

   Simmer 15 minutes until potatoes are tender, return tofu, and warm through.

6. 6

   Serve the curry over jasmine rice.