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Tofu and Vegetable Curry With Rice
- 1 cup long-grain white rice
- 2 tablespoons canola oil
- 1 14-ounce package extra-firm tofu, drained and cut into 3/4-inch cubes
- 4 carrots, cut into 3/4-inch pieces
- 1 onion, thinly sliced
- 1 tablespoon grated fresh ginger
- 2 tablespoons Thai red curry paste
- 2 cups low-sodium vegetable broth
- 1 cup coconut milk
- 2 cups frozen okra
- 1/2 cup torn fresh basil leaves
Directions:View on Real Simple
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