Coconut Red Curry with Tofu

1. Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed according to package directions, 20 to 25 minutes. Keep warm.

2. Meanwhile, heat oil in a skillet over medium heat. Add tofu and cook until it begins to brown, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add carrots, bell pepper, and green onions and cook until vegetables are tender and tofu is browned, 20 to 25 minutes.

3. While the tofu and vegetables are cooking, combine soy sauce, seasoning sauce, red curry paste, brown sugar, fish sauce, and oyster sauce in a small bowl until well blended.

4. Pour 1/2 of the coconut milk over tofu-vegetable mixture and stir to combine. Mix in sauce mixture until combined. Add as much coconut milk until the mixture is about half liquid and half tofu and vegetables; you may not need all the coconut milk. Cook for 5 minutes until everything is cooked through and the flavors have melded.

5. Serve curry over jasmine rice and garnish with fresh cilantro.

Cook's Notes:

You can add 1/2 bag Korean rice cakes (tteokbokki) to the curry. Soak in hot water while you prepare the curry and add soaked and softened rice cakes after you've added the vegetables to the curry.

Instead of jasmine rice you can use basmati rice or vermicelli noodles. You can use 1 pound chicken breast cut into bite-sized pieces instead of tofu.

If the canned coconut milk is solidified at the top, microwave or heat it in a sauce pan. Stir to blend the liquid and solidified coconut cream on top.