Vietnamese Tofu and Seitan Curry with Jasmine Rice (Cà Ri Đậu Hũ và Sườn Non)
A rich and aromatic Vietnamese-style curry featuring tender tofu and hearty seitan, simmered with potatoes and carrots in a fragrant coconut milk broth, served with fluffy jasmine rice.
Ingredients
- Firm Tofu100 g
- Jasmine Rice50 g
- Fish Sauce5 ml
- Carrot30 g
- Light Coconut Milk150 ml
- Lemongrass10 g
- Seitan150 g
- Red Curry Paste15 g
- Potatoes60 g
- Sugar3 g
- Fresh Basil5 g
Instructions
- 1Step 1
Step 1: Cook jasmine rice according to package instructions. While rice cooks, dice tofu and seitan into bite-sized pieces. Peel and dice potatoes and carrots into small cubes. Bruise lemongrass stalk by smashing it lightly.
- 2Step 2
Step 2: In a pot, heat a splash of cooking oil over medium heat. Add red curry paste and bruised lemongrass, sauté for 1 minute until fragrant.
- 3Step 3
Step 3: Pour in light coconut milk, add diced potatoes and carrots. Bring to a simmer and cook for 5 minutes, or until vegetables are tender. Add a splash of water if the curry is too thick.
- 4Step 4
Step 4: Add tofu and seitan to the curry. Stir in fish sauce and sugar. Simmer for another 2-3 minutes to allow flavors to meld. Stir in fresh basil just before serving. Serve hot with steamed jasmine rice.
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