Evil Jungle Prince with Tofu
Embark on an exotic culinary adventure with this vibrant and flavorful "Evil Jungle Prince with Tofu" recipe—a plant-based twist on a classic Thai-inspired dish. Crispy, golden cubes of firm tofu are nestled in a luscious red curry sauce, brimming with coconut milk, red curry paste, and aromatic lemongrass. Bursting with fresh vegetables like red bell peppers, carrots, and green beans, and finished with fragrant Thai basil and cilantro, this dish is the perfect balance of bold, spicy, and savory flavors. Serve over fluffy jasmine rice for a delicious, satisfying meal that’s as comforting as it is exciting. Perfect for weeknight dinners or impressing guests, this one-pot wonder is vegan-friendly, gluten-free, and packed with vibrant ingredients that will delight your taste buds.
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Recipe Information
Ingredients
- 14 ounces Firm tofu
- 2 tablespoons Cornstarch
- 2 tablespoons Coconut oil
- 3 tablespoons Red curry paste
- 13.5 ounces Coconut milk
- 1 cup Vegetable broth
- 1 tablespoon Soy sauce
- 1 tablespoon Brown sugar
- 1 stalk Lemongrass stalk (finely chopped)
- 3 leaves Kaffir lime leaves (optional)
- 1 large Red bell pepper (thinly sliced)
- 1 medium Carrot (julienned)
- 1 cup Green beans (trimmed and halved)
- 0.5 cup Thai basil leaves
- 2 tablespoons Fresh cilantro (chopped, for garnish)
- 4 cups Cooked jasmine rice (for serving)
Instructions
Press the tofu: Cut the tofu block into 1-inch cubes and pat them dry with a paper towel. Place the cubes between two plates, and rest a heavy object on top for at least 10 minutes to remove excess moisture.
Coat the tofu: Place the pressed tofu cubes in a bowl. Sprinkle with cornstarch and toss to evenly coat.
Fry the tofu: Heat 2 tablespoons of coconut oil in a large nonstick skillet or wok over medium heat. Add the tofu cubes in a single layer and pan-fry them until golden and crispy on all sides (about 2-3 minutes per side). Remove the tofu and set aside.
Prepare the curry base: In the same skillet, add the red curry paste and cook over medium heat for 1-2 minutes, stirring frequently to release the aromas.
Add liquids and flavoring: Stir in the coconut milk, vegetable broth, soy sauce, brown sugar, lemongrass, and kaffir lime leaves (if using). Bring the mixture to a gentle boil, then reduce the heat and simmer for 5 minutes.
Cook the vegetables: Add the red bell pepper, carrot, and green beans to the skillet. Simmer for 5-7 minutes, or until the vegetables are tender but still vibrant.
Combine the tofu: Gently fold the crispy tofu into the curry mixture and simmer for an additional 2-3 minutes to warm through.
Finish with herbs: Stir in the Thai basil leaves just before serving. Remove the kaffir lime leaves, if using.
Serve and garnish: Spoon the Evil Jungle Prince curry over cooked jasmine rice and garnish with chopped cilantro. Serve immediately and enjoy!
Nutrition Facts
Calories |
2529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.6 g | 69% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2246 mg | 98% | |
| Total Carbohydrate | 434.8 g | 158% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 62.3 g | ||
| Protein | 89.1 g | 178% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1170 mg | 90% | |
| Iron | 34.7 mg | 193% | |
| Potassium | 3609 mg | 77% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
