Thai Curry with Tofu

• Canola oil spray
• 1 cup jasmine rice
• 6 to 8 ounces extra-firm tofu, drained, pressed, and cubed (see page 168)
• 1/2 medium zucchini, quartered lengthwise and cut into 1-inch slices
• One 4-ounce can bamboo shoots, drained and rinsed
• 1/2 red bell pepper, cored, seeded, and cut into 1-inch squares
• 1/2 yellow bell pepper, cored, seeded, and cut into 1-inch squares
• One 14-ounce can coconut milk, regular or light
• 1 tablespoon Thai curry paste, red, green, or yellow
• 1 1/2 tablespoons fish sauce or soy sauce
• 2 teaspoons sugar
• 1/4 teaspoon paprika
• 1 tablespoon fresh lime juice

1. Preheat the oven to 450F.
2. Spray the inside and lid of a cast-iron Dutch oven with canola oil.
3. Rinse the rice in a strainer under cold water until the water runs clear.
4. Pour the rice into the pot and smooth into an even layer.
5. Arrange the tofu on top of the rice.
6. Top with layers of the zucchini, bamboo shoots, and bell peppers.
7. In a medium bowl, whisk together the coconut milk, curry paste, fish sauce, sugar, paprika, and lime juice.
8. (Be aware that coconut milk separates into liquid and solids when stored; be sure to use the entire contents of the can.)
9. Whisk until the curry paste and sugar are dissolved.
10. Pour the mixture evenly over the contents of the pot.
11. Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
12. Serve immediately.
13. Calories: 786
14. Protein: 17g
15. Carbohydrates: 92g
16. Fat: 41g
17. Cholesterol: 1mg
18. Sodium: 404mg
19. Fiber: 7g

canola oil spray, jasmine rice, pressed, zucchini, bamboo shoots, red bell pepper, yellow bell pepper, coconut milk, curry, fish sauce, sugar, paprika, lime juice

Taken from www.epicurious.com/recipes/food/views/thai-curry-with-tofu-378866 (may not work)