Ingredients
- null 1 cup RiceSelect® Premium Black Rice
- null 1/4 cup vegetable oil, divided
- null 1 lb firm tofu, cut into 1 1/2-inch cubes
- null 5 tsp salt, divided
- null 2 tsp black pepper, divided
- null 2 cups pumpkin, diced
- null 2 stalks celery, sliced diagonally
- null 1 large carrot, peeled and sliced diagonally
- null 1 small onion, diced
- null 1 stalk lemongrass
- null 3 tbsp Thai green curry paste
- null 3 cloves garlic, minced
- null 1 tbsp tamari sauce
- null 1 tbsp lime juice
- null 2 tsp fresh ginger, minced
- null 1 tsp brown sugar
- null 1 can (14 oz) coconut milk
- null 2 cups vegetable broth
- null 6 baby bok choy, sliced
- null Bunch fresh cilantro, for garnish
- null Lime wedges (optional)
Instructions
- Prepare rice according to package directions.
- Meanwhile, heat 2 tbsp oil in large saucepan set over medium-high heat; add tofu, 2 tsp salt and 1 tsp pepper and cook for 8 to 10 minutes or until tofu is slightly browned. Transfer to plate; set aside.
- Heat remaining oil in skillet; add pumpkin, celery, carrot, onion and lemongrass and cook, stirring, for 3 to 5 minutes or until vegetables are slightly softened.
- Stir in curry paste, garlic, tamari, lime juice, ginger and brown sugar; cook for 2 to 3 minutes or until fragrant.
- Stir in coconut milk and vegetable broth; bring to boil. Reduce heat; simmer for 30 to 35 minutes or until vegetables are tender. Return tofu to pan along with bok choy; simmer for 3 to 5 minutes or until bok choy is tender. Season with remaining salt and pepper.
- Divide rice among 4 bowls; spoon curry over top. Garnish with cilantro. Serve with lime wedges (if using).
- Tip: Substitute butternut squash or sweet potato for pumpkin if desired.