Turmeric Rice and Tofu with Thai Yellow Curry Sauce
1 jar WATCHAREE’S Thai yellow curry sauce
2 12 oz packages of extra firm or fried tofu
3 cups uncooked jasmine rice
4 1/2 cups unsalted vegetable stock or water
1 tbs fresh ginger
2 tbs fresh garlic
2-3 tbs cooking oil (rice bran oil or other healthy cooking oil)
1 tbs yellow curry powder
1 ts turmeric powder
1 ts coriander seed powder
½ ts salt
½ ts sugar
Crispy fried shallots (optional)
Crush fresh garlic and ginger with mortar and pestle until coarsely ground. (If you are a garlic lover, please feel free to add more garlic. )
Heat oil in a wok or a frying pan at medium-high.
Add garlic and ginger mixture and sauté until lightly brown.
Add rice, yellow curry powder, turmeric powder, coriander powder, salt and sugar.
Stir to coat the rice evenly with the spices.
Turn off the heat and transfer rice to a rice cooker or an Instant Pot, or cook turmeric rice on a stovetop.
Add vegetable stock or water and cook according to instructions for rice cooker or Instant pot.
To prepare the tofu, heat a grill pan or a skillet with the rest of the cooking oil at high heat. When the pan is hot, sear the tofu on each side for 1-2 minutes or until golden and crisped.
Heat WATCHAREE’S Thai yellow curry sauce in a saucepan. Bring to a boil and turn off the heat.
Arrange turmeric rice with seared tofu and serve with yellow curry sauce. Garnish with crispy shallots if you like. Serve with sliced fresh cucumbers, tomatoes and lettuce. Enjoy!