- Level
- very easy
- Prep Time
- 15 mins
- Total Time
- 40 mins
- Serves
- 4
Ingredients
- 1 pkg
- baby bok choy
- 312 g
- 1 pkg
- extra firm tofu
- 350 g
- 1 pkg
- Compliments Cilantro
- 20 g
- 1
- lime
- 1 tbsp
- canola oil
- 15 mL
- 1/2 cup
- diced shallots (½-in./1 cm dice)
- 125 mL
- 1 tbsp
- minced garlic
- 15 mL
- 1 tbsp
- minced fresh ginger
- 15 mL
- 3 tbsp
- red curry paste
- 45 mL
- 1 can
- coconut milk
- 400 mL
- 1 tsp
- fish sauce
- 5 mL
- 1 cup
- diced red pepper (1 in./2.5 cm dice)
- 250 mL
Method
Step 1
Slice each baby bok choy in half lengthwise. Heat a large non-stick frypan over medium heat. Place the baby bok choy cut-sides down in the dry pan; cover and cook until cut-sides are lightly charred and leaves are wilted, about 8 min. (do not turn over while cooking).
Step 2
Meanwhile, pat tofu dry with paper towel, cut into 1 in. (2.5 cm) cubes. Pick cilantro leaves; set aside. Finely chop and reserve cilantro stems. Finely zest the lime. Squeeze 2 tbsp (30 mL) lime juice.
Step 3
Transfer the charred bok choy to a plate. Add the canola oil to the pan. Stir in the shallots, ginger, garlic and chopped cilantro stems; cook until fragrant, about 30 sec. Mix in the curry paste, cook 1 min. Stir in the coconut milk, plus ½ cup (125 ml) water, the fish sauce and the reserved 2 tbsp (30 mL) lime juice until smooth.
Step 4
Add the tofu and red pepper to the sauce in the pan; bring to a gentle simmer. Cook until the red pepper is tender-crisp, about 8 min. Add the bok choy; simmer 1 min.
Step 5
Divide the curry into 4 four bowls. Garnish with the reserved lime zest and cilantro leaves to serve.
Tips
- Serve with steamed rice, noodles or your favourite side dish.
- If using full-size bok choy, cut off the bottom 4 in. (10 cm) of white stalks (keep intact as a “bulb”), slice the bulb lengthwise into halves, quarters or sixths, depending on size, then proceed with recipe.
Disclaimer: We seek to be accurate with respect to the ingredients, nutritional information, product images and descriptions listed on our website, however, this information may change from time to time. Please always refer to the product package for the most current and accurate ingredient and nutrition information or other product information.
Nutritional Facts Per Serving
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 300
- Fat:
- 22 g
- Saturated Fat:
- 12 g
- Carbs:
- 14 g
- Fibre:
- 3 g
- Sugar:
- 6 g
- Protein:
- 11 g
- Sodium:
- 730 mg
