seared tofu, delicata squash, jasmine rice

Chop the sweet potato, red bell pepper, red onion, garlic, and ginger. Slice the delicata squash into half-moons and press the tofu to remove excess moisture.

Prepare the Ingredients

In a saucepan, combine 1 cup of jasmine rice with 2 cups of water. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Fluff with a fork and set aside.

Cook the Jasmine Rice

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the tofu and sear for about 5-7 minutes on each side until golden brown. Remove from the skillet and set aside.

Sear the Tofu

In the same skillet, add the remaining tablespoon of olive oil. Add the chopped red onion, garlic, and ginger; sauté for 2-3 minutes until fragrant. Then add the sweet potato and delicata squash, sautéing for an additional 5 minutes.

Cook the Vegetables

Stir in the curry powder, red bell pepper, and vegetable broth. Pour in the coconut milk, bring to a simmer, and cook for about 15 minutes, or until the sweet potato is tender.

Add Curry and Coconut Milk

Return the seared tofu to the skillet, season with salt and black pepper to taste, and stir to combine. Cook for an additional 5 minutes to heat through.

Combine Tofu and Season

Serve the sweet potato, red pepper, and coconut curry over the jasmine rice.

Serve

sweet potato, red pepper, and coconut curry

Recipe information

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