Mike and I started experimenting with some Thai sauces we found in the organic/ethnic food section at Hy Vee, our local grocery store. Thai is my favorite food so I was excited to stumble upon these! This dish has become a staple in our home. We make it once a week and it continues to be a fav!
1 package of extra firm tofu
1 orange pepper
1 red pepper (can you green or yellow if you prefer)
4-5 small potatoes
1 jar of Thai Kitchen Curry Sauce (Red and Panang are our favs but Green is good too)
Whole Grain Rice
Preheat oven to 425
Drain tofu and remove as much excess moisture by wrapping it in paper towels
Line baking sheet with foil and spray with cooking spray
Arrange tofu on baking sheet in a single layer
Place in oven for 15-20 flipping halfway through
While the tofu is cooking, spray the bottom of a large skillet with cooking spray and turn heat to low.
Peel and wash potatoes, cube and place in skillet as you finish
Wash and cut peppers, add to skillet
Once all the veggies are cut turn hit up to medium pour in sauce
Cover and let veggies and sauce cook while the tofu continues to bake.
Remember to cook your rice, I use whole grain minute, which actually takes about 10.
After about 20 minutes remove tofu from oven, add to sauce and veggies.
Keep cooking until potatoes are done, if timed right this is usually about 10 minutes after the tofu is added. This gives all the flavors a chance to come together. Your rice will be done about the same time :)
Serve veggies over rice and enjoy!