This comforting dish is warming and wonderful fresh off the stove, but it makes for an even better lunch the next day because the flavors develop more after a night in the fridge.
1 1/4 cups packed fresh cilantro leaves, divided
3 tablespoons green curry paste
3 tablespoons rice vinegar
1 1/2 tablespoons brown sugar
1 (15-ounce) can light coconut milk
1 (14-ounce) package firm water-packed tofu, drained and cubed
12 ounces baby bok choy, cut into wedges
1 (8-ounce) can sliced bamboo shoots, rinsed and drained
3 tablespoons lower-sodium soy sauce, divided
1/8 teaspoon kosher salt
2 (8.8-ounce) packages precooked brown rice (such as Uncle Ben's)
1/2 cup roasted unsalted peanuts, chopped
How to Make It
Combine 1 cup cilantro and next 4 ingredients (through coconut milk) in a blender; process until smooth.
Bring curry mixture and tofu to a boil in a large Dutch oven over high heat; stir gently. Add bok choy, bamboo shoots, 1 1/2 tablespoons soy sauce, and salt to pan. Reduce heat to medium, and simmer 4 minutes.
Heat rice according to package directions. Divide rice among 4 bowls. Top evenly with curry mixture; sprinkle evenly with peanuts and remaining 1/4 cup cilantro. Drizzle servings evenly with remaining 1 1/2 tablespoons soy sauce.