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Thai Red Curry Tofu and Bok Choy Stew


  • 1 cup brown rice
  • 1 Tbsp. olive oil
  • 1 medium onion, sliced
  • 350g extra-firm tofu, cut into 1-inch cubes
  • 4 baby bok choy, split into leaves
  • 1 medium orange or yellow pepper, sliced thinly
  • 1 clove garlic, minced
  • 1 package (7oz) Saffron Road Thai Red Curry Simmer Sauce
  • fresh basil leaves (garnish)
  • salt and pepper to taste


  1. Cook rice according to directions on package.
  2. Heat oil over medium-high heat in a large pan.
  3. Add onion and stir until slightly soft, 3-4 minutes.
  4. Add tofu cubes and cook until browned, about 5 minutes (adding more oil if needed).
  5. Add baby bok choy and pepper slices and cook about 4 minutes.
  6. Add garlic and cook 1 minute.
  7. Reduce heat and pour in simmer sauce. Stir gently and simmer until sauce just begins to bubble. Add salt and pepper to taste.
  8. Serve over rice. Garnish with fresh basil leaves.
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