Vegan red curry tofu and kale with brown rice
1 cup brown rice
1 Tbsp canola oil
10 oz extra-firm tofu, drained and cubed (I use one whole package of Nasoya cubed tofu)
1 medium onion, peeled and diced
1 large clove garlic, peeled and minced
1 Tbsp minced fresh ginger root
4 mini bell peppers, thinly sliced (or half a large bell pepper)
2 cups roughly chopped kale leaves
1 Tbsp Thai red curry paste, or more to taste (I use 2 Tbsp for medium-spicy)
1 13-oz can coconut milk
Juice of 1 lime
2-3 Tbsp brown sugar, to taste
2 tsp soy sauce
Cook the rice in a rice cooker or on the stove top, according to package directions. Brown rice can take up to 45 minutes to cook, and then should sit in its pot, covered, for 15 minutes to finish steaming. You can make the rice up to a day or two ahead, and reheat in a microwave.
When the rice finishes cooking, and while it's steaming, make the rest of the dish.
Heat the oil in a wok over medium-high heat. Add the tofu, onion, garlic, ginger and bell pepper, all at once, and stir-fry for 2 minutes. Then, toss in the kale, and stir-fry for 1 minute, until the kale wilts slightly.
Add the curry paste, and stir for 30 seconds, to distribute the curry paste and cook it slightly. Pour in the coconut milk, reduce heat to low, and cook, stirring occasionally, for 2 minutes. Add the lime juice, brown sugar and soy sauce, and continue cooking on low heat, stirring to incorporate the ingredients, for 5 minutes more.
Serve hot, over brown rice.