• 1 pack organic tofu
  • 2–3 tbsp avocado oil (or any other high cooking temperature oil)
  • 1 can light coconut milk
  • 1–2 tbsp red curry paste
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup
  • Juice of 1/2 a lime
  • 1 tsp paprika
  • 1 cup sprouted brown rice (uncooked)
  • 1 handful fresh cilantro, chopped
  1. Cook your rice according to package directions.
  2. In a large saucepan, heat your avocado oil on medium high heat.
  3. Drain all the water from your tofu, chop into cubes, and add tofu to the pan on medium high heat. Cook your tofu for 3-4 minutes on each side, until golden brown. Make sure your pan is large enough, or cook your tofu in 2 batches.
  4. In a separate saucepan, on medium heat, and your curry paste and can of coconut milk and stir together until incorporated. Increase heat to medium high and let reduce, for about 5 minutes. (You will see the sauce begin to bubble and thicken.)
  5. Reduce to low heat, and add your soy sauce, maple syrup, lime, and paprika. Mix until incorporated.
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