Coconut Curry Tofu

Ingrédients

• 300 g Firm tofu
• 400 ml Coconut milk
• 2 tbsp Red curry paste
• 1 medium Bell pepper
• 100 g Snap peas
• 200 g Jasmine rice
• 1 tbsp Soy sauce
• 0.5 medium Lime

Instructions

1. 1

   Press tofu, cube, and pan-fry until crispy on all sides.

2. 2

   Cook jasmine rice according to package.

3. 3

   Fry curry paste in a splash of coconut milk for 1 minute.

4. 4

   Add remaining coconut milk, peppers, and snap peas. Simmer 8 minutes.

5. 5

   Add tofu and soy sauce. Squeeze lime over before serving with rice.