Coconut Tofu Curry

Source: acouplecooks.com

Ingredients:

Jasmine rice, for serving
1 block extra firm tofu
¼ cup coconut oil, divided 
Kosher salt1 yellow onion
2 garlic cloves
1 red bell pepper
2 cups long green beans
½ cup canned bamboo shoots, drained
3 tablespoons Thai red curry paste*
15-ounce can full fat coconut milk
1 tablespoon brown sugar
2 tablespoons soy sauce or tamari
1 tablespoon lime juice 
1 teaspoon Sambal oelek, Sriracha, or chili garlic sauce (optional), plus more to
taste

Directions:

1. Make the jasmine rice (microwave, stovetop, rice cooker, InstaPot)
2. Make the tofu: Pat the tofu dry with a towel. Cut it into large cubes (about ½ inch x 1 inch). Melt 2 tablespoons coconut oil in a large non-stick skillet over medium high heat. Add the tofu cubes and ¼ teaspoon kosher salt, and cook 5 to 6 minutes until lightly browned on the bottom. Briefly remove the pan from the heat to reduce spitting and flip the tofu with a spatula. Return the heat to medium high and cook another 5 to 6 minutes until browned. Remove the tofu to a bowl and set aside. 
3. Prep the veggies: While the tofu cooks, mince the onion. Mince the garlic. Thinly slice the bell pepper. 
4. Cook the curry: In the same skillet, heat the remaining 2 tablespoons oil over medium heat. Add the onion and saute 5 minutes, until it is translucent. Add the garlic, red pepper and green beans and saute for 3 minutes. 
5. Add the bamboo shoots, red curry paste, coconut milk, brown sugar, soy sauce, lime juice, ½ teaspoon kosher salt, and Sambal oelek (if using). Bring to a simmer. Once simmering, add the tofu and cook about 5 to 8 minutes until the sauce is thickened and the veggies are tender. Taste and add additional Sambal oelek to your desired spice level.
6. Serve: To serve, spoon the tofu and sauce over rice. Store refrigerated for up to 3days.