Tofu Red Curry Dumpling Bake

Serves 4 · 15 min prep · 35 min cook

Ingredients

• 24 pieces frozen potsticker or gyoza dumplings (vegetable or chicken)
• 14 oz firm tofu, cubed
• 3 tbsp Thai red curry paste
• 1 can (13.5 oz) full-fat coconut milk
• 1/2 cup low-sodium vegetable broth
• 1 tbsp brown sugar
• 1 tbsp fish sauce or soy sauce
• 2 tbsp lime juice
• 1 red bell pepper, sliced
• 1 cup snap peas
• 2 cups baby spinach
• 1 tbsp neutral oil
• 1/4 cup fresh cilantro
• 3 sliced green onions
• for serving lime wedges

Instructions

1. 1Preheat the oven to 400°F. Lightly oil a 9-by-13-inch or similar deep baking dish so the sauce will not stick.
2. 2Pat the tofu cubes dry and scatter them in a single layer in the dish along with the sliced bell pepper and snap peas.
3. 3In a bowl whisk the red curry paste with a splash of the coconut milk until smooth, then whisk in the remaining coconut milk, broth, brown sugar, fish sauce or soy, and lime juice until the sauce is fragrant and even.
4. 4Pour the curry sauce evenly over the tofu and vegetables. Nestle the frozen dumplings into the sauce in a single layer, pressing them down gently so they sit halfway submerged.
5. 5Cover the dish tightly with foil and bake for 20 minutes so the dumplings steam through and the sauce begins to bubble.
6. 6Remove the foil, scatter the spinach over the top so it wilts into the hot sauce, and return the dish uncovered to the oven for 10 to 12 minutes more until the dumpling wrappers look glossy and slightly blistered and the sauce has thickened.
7. 7Check that a dumpling is hot in the center and the tofu has absorbed curry flavor. If the sauce is too thick, loosen with a spoonful of hot water.
8. 8Finish with torn cilantro, sliced green onions, and a squeeze of fresh lime. Spoon into shallow bowls or lunch containers with extra sauce.
9. 9This holds well for meal-prep lunches; reheat covered so the dumplings stay tender rather than tough.