Sheet-Pan Firm Tofu Curry with Jasmine Rice
A sheet-pan Thai-style firm tofu curry with bok choy and Thai basil, finished with coconut milk, red curry paste and lime juice, served over jasmine rice.
Ingredients
Instructions
Press the tofu between paper towels to remove excess moisture, then cube it, season, and sear over medium-high heat until well browned, about 8 minutes.
Add the bok choy and Thai basil, cooking until softened, about 4 minutes.
Stir in the coconut milk, red curry paste and lime juice for 2 minutes.
Cook the jasmine rice separately and fluff with a fork.
Let the tofu simmer for about 18 minutes so the flavors meld.
Taste and adjust the seasoning.
Serve hot over the jasmine rice, garnished with fresh herbs.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.