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Prep Time 3 minutes

Total time 1 hour

3 servings

  • Ingredients

    • 1 cup jasmine rice
    • 1 (15 ounce) cans coconut milk
    • 1 tablespoon red curry paste
    • 1/8 cup crunchy peanut butter
    • 1 teaspoon ginger
    • 1/2 teaspoon crushed red pepper flakes
    • 1 teaspoon sugar
    • 2 teaspoons soy sauce
    • 1 tablespoon garlic, minced
    • 1/2 onions, finely chopped
    • cornstarch ( as needed)
    • 1 (14 ounce) package firm tofu


  1. Drain press tofu between two plates with heavy cans on top for 30 minutes.
  2. Heat Fryer.
  3. While fryer is heating, chop the onion.
  4. Stir fry the onion and garlic in sauce pan for a few minutes. Remove and set aside.
  5. In same pan, heat coconut milk (make sure to shake can before opening), curry paste, sugar, and soy sauce. Stir for about 1 minute while sauce heats.
  6. Add peanut butter and stir until smooth.
  7. Add ginger and crushed red pepper.
  8. Add cornstarch if necessary. Put heat on the lowest setting and stir occasionally.
  9. In a separate pan mix 1 1/2 cups of water and the rice on high heat. Once the water begins to boil, cover with lid and remove from heat. Let steam for 18 minutes. Then remove lid and separate into bowls.
  10. Make sure fryer is properly heated
  11. Cut tofu in 1×1 inch pieces. Fry 7-10 at a time, in a fry basket, making sure they don’t stick to the wire. Frying will take about 5-6 minutes a batch.
  12. Once all tofu is fried, top rice with sauce and mix tofu squares There will probably be extra tofu. Store for later eating.