Coconut Red Curry with Tofu

This recipe is delicious and something I worked on perfecting over a couple years' time. Feel free to adjust it to your preference, using tofu or chicken (I've done both, but I think the tofu absorbs the sauce better), add the veggies you want, and adjust the red curry paste and Golden Mountain® sauce to your preference. Best served over white jasmine or basmati rice or vermicelli noodles.

Ingredients

• 2 cups water
• 1 cup jasmine rice
• 3 tablespoons vegetable oil
• 1 (14 ounce) package extra-firm tofu
• 4 cloves garlic, minced, or more to taste
• 2 medium carrots, chopped, or more to taste
• 1 medium green bell pepper, diced
• 3 medium green onions, chopped, or more to taste
• 2 tablespoons soy sauce
• 1 tablespoon seasoning sauce (such as Golden Mountain®)
• 1 tablespoon red curry paste
• 1 tablespoon brown sugar
• 1 teaspoon fish sauce
• 1 teaspoon oyster sauce
• 1 (13.5 ounce) can coconut milk, or as needed
• 1 tablespoon chopped fresh cilantro, or to taste

Steps

1. Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed according to package directions, 20 to 25 minutes. Keep warm.
2. Meanwhile, heat oil in a skillet over medium heat. Add tofu and cook until it begins to brown, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add carrots, bell pepper, and green onions and cook until vegetables are tender and tofu is browned, 20 to 25 minutes.
3. While the tofu and vegetables are cooking, combine soy sauce, seasoning sauce, red curry paste, brown sugar, fish sauce, and oyster sauce in a small bowl until well blended.
4. Pour 1/2 of the coconut milk over tofu-vegetable mixture and stir to combine. Mix in sauce mixture until combined. Add as much coconut milk until the mixture is about half liquid and half tofu and vegetables; you may not need all the coconut milk. Cook for 5 minutes until everything is cooked through and the flavors have melded.
5. Serve curry over jasmine rice and garnish with fresh cilantro.