Vegan Tofu Pineapple Curry (Thai-Inspired)

frommybowl.com

Bine

1 tablespoon coconut oil

½“-1” knob of ginger, finely grated

3 to 4 tablespoons Thai red curry paste

1 ¾ cup fresh cubed pineapple (or sub canned)

1 14 ounce (403 mL) can full-fat coconut milk

½ cup (120 ml) water

2 teaspoons coconut sugar

1 teaspoon salt, plus more to taste

1 red bell pepper, chopped

2 carrots, sliced

5 ounces (142 g) canned bamboo shoots, rinsed well

1 16 oz (460 g) block super firm tofu, cubed

2 teaspoons arrowroot powder or cornstarch ( optional )

Juice of ½ lime (about 1 tablespoon)

Cooked jasmine rice, for serving ( optional )

Fresh Cilantro, chopped, chopped, for serving ( optional )

Directions at frommybowl.com

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