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Cut the block of tofu into four planks. Place the planks on a double layer of paper toweling.
Place another layer of paper towels over the tofu then place a baking sheet on top.
Place a moderately heavy object such as a large cookbook or cast iron skillet on the top baking sheet. Let the tofu drain for approximately 30 minutes.
Cut the tofu into approximately 1/2-inch cubes.
Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Add the tofu cubes and brown well on all sides. Transfer to a plate or one of the baking sheets you used.
Add remaining oil to skillet. Add the red bell pepper and jalapeno and cook 2-3 minutes or until peppers begin to soften.
Add the carrots and scallion and continue cooking another 2-3 minutes. Reduce heat to low.
Add the Blue Elephant Royal Thai Cuisine Yellow Curry Sauce along with 1/2 cup water (per package directions) to the skillet.
Bring to a simmer over low heat. Add the tofu cubes back in along with the baby spinach to the skillet.
Simmer over low heat for 2-3 minutes or until tofu is heated through and spinach is wilted.
Serve with jasmine rice and garnish with fresh Thai basil.