1 pack tofu, cubed (we love Tonzu)
1 packet coconut curry sauce (we love Lee Kum Kee)
1 tbsp coconut oil (we love Olivado)
2 tsp ginger, minced
2 cloves garlic, minced
1 shallot, finely diced
1 red capsicum, diced
3 beta bite carrots, diced (we love Wilcox)
½ bag baby white pak choy, roughly chopped (we love The Fresh Grower)
½ cup natural cashew nuts (we love Alison’s Pantry)
Salt and pepper, to taste
1 can coconut milk (we love Chantal Organics)
To serve a handful fresh coriander (we love Superb Herb)
2 microwave pouches of brown rice (we love SunRice)
We used a heavy based Le Creuset round casserole dish.
Put a deep heavy based frying pan on medium heat. Add the coconut oil, ginger, garlic, shallots. Stir and fry for 2 minutes.
Add the coconut curry sauce, coconut milk, cubed tofu, capsicum, carrot, and cashew nuts to the pan and stir. Cover with a lid and cook for 10 minutes, stirring occasionally. Add the pak choy and, stir and cook for a further 5 minutes.
Heat the rice as per packet instructions.
Spoon into bowls and garnish with fresh coriander, extra cashews and extra steamed pak choy.