Who doesn’t love a good bowl of coconut curry tofu and shrimp, am I right? Damien, my right hand man, treated me and my husband to this recipe recently which was so yum! It’s full of veggies and shrimp, and flavored with the goodness of curry, lemon grass, hot chili paste, and coconut milk. I combine light coconut milk with regular to make it a bit healthier. Or, you can use coconut cream which is a richer stock, but adds more calories. You can also top this dish with hard boiled eggs for extra protein. I’m a tofu freak so I use these soybean cakes in everything! Make sure to use the extra firm tofu so it doesn’t fall apart. Trader Joe’s is my go-to for dense tofu. You’ll find it in the dairy section. Treat yourself to this recipe full of yumminess tonight!
Trader Joe’s Super Firm Tofu is the best product for this dish! Won’t fall apart!
Rich and hearty, this curry tofu and shrimp bowl is absolutely delish for entertaining!
- 2 tablespoons canola or coconut oil
- 2 cloves garlic, chopped
- 8 shallots, cut into thin rings
- 6 lemon grass stalks, pounded and cut into 1½ inch long pieces
- 2 tablespoons dried shrimp paste
- 4 tablespoons red curry paste
- 2 tablespoons sambal oelek
- 2 carrots, peeled and sliced
- 1 turnip, peeled and cut into strips
- 1 small green cabbage, sliced
- 2 baked extra firm tofu blocks, cut into large cubes
- 6 cups coconut milk
- 2 cup water
- 2 pounds shrimp, peeled and deveined
- 4 hard boiled eggs, cut in half
- Fresh cilantro
- In a large stock pot, sauté the garlic and shallots with oil until golden brown. Add in lemon grass, dried shrimp paste, red curry paste, and sambal oelek. Cook for 5 minutes, then add in the carrots, turnips, green cabbage, and tofu cubes. Continue to cook for another 5 minutes. Stir in the coconut milk and water. Once ingredients are well-combined, bring to a boil, lower to a simmer, cover and cook for about 15 to 20 minutes. Toss in the shrimp and cook until pink, about 2 minutes. Top with hard boiled eggs when serving. Optional: serve with steamed rice and garnish with fresh cilantro.
- To bake the tofu: Place entire blocks of tofu in a toaster oven at 275 degrees. Bake for 15 minutes until brown on outside. Remove and let cool before cubing.
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This not-so-traditional Vietnamese Bánh Mì sandwich is crazy delicious! Made with slow cooker pulled pork, this delish dish actually has Chinese Five Spice seasoning for the rub, making it not-so-Vietnamese either! You can make the pickled veggies ahead of time for the topping. And, the pickled veggies make a great salad all by itself! Try serving this sammy open-faced for a twist, and to save some calories (I’m all about saving calories!). Or, go for the gusto and eat the whole loaf — it’s that good!
Add the pork shoulder to a slow cooker and walk away for four hours!
Pickled veggies are the crunchy topping to this yummy Bánh Mì sandwich!
- 4 pounds pork shoulder, fat trimmed, cut into large chunks
- 2 tablespoons Chinese Five Spice powder
- 4 tablespoons low sodium soy sauce(or liquid aminos)
- ¼ cup hoisin sauce
- 2 tablespoons honey
- 2 tablespoons dry sherry cooking wine
- 2 tablespoons garlic, minced
- 2 tablespoons fresh ginger, minced
- Sriracha aioli
- 2 loaves Báhn Mì bread, or thick loaf baguette
- For the Pickled Vegetables:
- ½ English cucumber, sliced very thin
- 3 carrots, peeled and julienned
- 4 large radishes, sliced very thin
- 1 jalapeño, seeded and sliced very thin
- 3 tablespoons salt
- 4 tablespoons sugar
- 1 cup rice vinegar
- 1 cup water
- ¼ cup fresh cilantro
- Place the pork in a large bowl and rub in the Chinese Five Spice until pork is completely coated. Let sit for 5 minutes.
- In another bowl, whisk together the soy sauce, hoisin sauce, honey, sherry, garlic, and ginger. Place the pork at the bottom of a slow cooker and pour the mixture over the pork, tossing to coat. Cook the pork on high for 4 hours, or low for 8 hours. Stir halfway through. When the pork is finished, shred the pork with two forks, discarding any fat. Keep warm.
- While the pork is cooking, place the sliced veggies in a large bowl. Add 1 tablespoon salt and 1 tablespoon sugar to the veggies and stir to coat well. Let sit for 10 minutes to draw out the moisture. Rinse well and drain. In a small bowl, whisk together the vinegar, water, and remaining 2 tablespoons salt and 3 tablespoons sugar. Stir until dissolved. Pour over the veggies and set aside for at least 1 hour.
- To make the aioli: Combine 3 tablespoons sriracha sauce with 4 tablespoons low-fat mayonnaise.
- To assemble the Bánh Mì sandwich, slice the baguette in half and cut into evenly portioned sizes (about 3 inches). Spread the aioli on the bottom of the baguette. Layer with pulled pork, pickled veggies, and cilantro leaves.
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