Pad prik king tofu salad bowl recipe

Ingredients

• 1½ cups water
• 1 teaspoon sea salt
• 1 cups long-grain white rice

• 1 (14-ounce) package firm or extra-firm tofu, pressed 5 to 10 minutes
• 1 tablespoon grapeseed oil
• ½ cup Red Pepper Curry Paste or 2 to 4 tablespoons store-bought (to taste)
• 8 ounces green beans, trimmed and cut into thirds
• 1 medium red bell pepper, cut into ¼-inch strips
• ½ cup water
• 2 tablespoons reduced-sodium tamari
• 1 tablespoon natural sugar
• 5 (2-lobed) kaffir lime leaves or 1 tablespoon lime zest
• Sea salt to taste

• 4 cups finely shredded cabbage
• 1 teaspoon fresh lime juice
• 1 teaspoon toasted sesame oil

For the Rice
1. Heat the water and salt in a small saucepan over high heat. Rinse the rice in two changes of fresh water and add to the pan. When the water is bubbling on the sides of the pan, cover the pan, reduce the heat to low and cook for 15 minutes. Remove from the heat and set aside for 10 minutes to steam. Fluff with a fork before serving.
For the Curry
2. Cut the tofu in half lengthwise and cut the halves into ½-inch-thick squares. Heat the oil in a large skillet over medium-high heat. Cook the tofu until golden brown, about 3 minutes per side, in batches if needed. Remove the tofu and set aside. Add the curry paste and cook for 1 minute, stirring as needed. Add the green beans and bell peppers and cook, stirring, for 4 minutes until the beans are crisp-tender. Add the reserved tofu, water, tamari, sugar, and lime leaves. Stir to combine and cook until the sauce reduces by half, about 1 minute. Taste and season with salt. Remove and discard lime leaves.
For the Salad
3. Combine the cabbage, lime juice, and oil in a large bowl, tossing to mix. Season with salt. Divide the salad, rice, and tofu mixture among four bowls. Serve.