Instant Pot Spicy Tofu Curry With Rice

Spicy Tofu Curry with Rice
Spicy Tofu Curry with Rice Courtesy Image

You might not know this, but tofu cooks very quickly. Couple that with the Instant Pot’s efficiency, and this spicy dish is finished in the time it takes to make rice to go along with it. Whipping up a plant-based meal for the week couldn’t be easier.

 

 

Recipe from Instant Pot Obsession by Janet A. Zimmerman (2017).

Prep time

15 min.

Cook time

4 min.

  • 1 tablespoon extra-virgin olive oil
  • 1 medium onion, chopped
  • 3 garlic cloves, finely minced
  • 1 small red bell pepper, seeded and chopped
  • ½ teaspoon kosher salt, divided
  • ¾ cup vegetable stock
  • 2 tablespoons tomato paste
  • 1 (14-ounce) can diced tomatoes, drained
  • 1 tablespoon freshly squeezed lime juice
  • 1 teaspoon Thai red curry paste
  • 1 teaspoon curry powder
  • 1 teaspoon sugar
  • 1 pound firm or extra-firm tofu, drained and cut into ½-inch cubes
  • 2 cups cooked white rice, for serving
  • 2 scallions, sliced, for garnish
Sauté the vegetables. Preheat the Instant Pot by selecting Sauté and adjust to More for high heat. Heat the oil until it shimmers. Add the onion, garlic, and red bell pepper, and sprinkle with ¼ teaspoon salt. Cook, stirring frequently, until the onion pieces separate and begin to soften, 2 to 3 minutes.
Stir in the vegetable stock, tomato paste, and tomatoes. Stir to break up the tomato paste. Add the lime juice, curry paste, curry powder, and sugar, then stir to combine. Add the tofu. Lock the lid into place. Select Manual, adjust the pressure to High, and the time to 4 minutes. After cooking, quick release the pressure. Unlock and remove the lid.
Stir the curry, then let it sit for 2 to 3 minutes. Serve over rice and garnish with scallions.