TOFU CURRY
Make and share this Tofu Curry recipe from Food.com.
Provided by English_Rose
Categories Curries
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place the onions, garlic, tomatoes, and ginger together in a saucepan and cook for 3-4 minutes, until the onion has softened.
- Add the dried spices, thyme, jalapeno peppers and water (or stock) and simmer over a low heat for about 7 minutes.
- Stir in the tofu and cook for a further 8 minutes. Serve with boiled rice.
Nutrition Facts : Calories 156.6, Fat 7.2, SaturatedFat 1.1, Sodium 22.9, Carbohydrate 14.3, Fiber 3.1, Sugar 5.5, Protein 13.1
ONE PAN TOFU COCONUT CURRY
Wonderfully spiced with a mild curry flavour, this tofu coconut curry is a quick, easy, and delicious vegan meal made in one pan.
Provided by Marie | Yay! For Food
Categories Vegan
Time 30m
Number Of Ingredients 17
Steps:
- In a large sauté pan or skillet (I use a 12-inch skillet) at medium-high heat, add the vegetable oil, onion, bell pepper, salt, and pepper. Sauté until the onions begin to brown, about 4-5 minutes.
- Add in the garlic, ginger, curry powder, turmeric, and cumin and stir for another minute or two, until fragrant.
- Reduce the heat to low and stir in the coconut milk, crushed tomatoes, and tomato paste until well-incorporated. Add the tofu and gently stir to coat with the sauce.
- Bring the curry to a boil before reducing the heat to a simmer. Cook uncovered for 5 minutes.
- Stir in the spinach, lime zest, and lime juice, until the spinach wilts. Taste for additional salt and pepper. Top with fresh cilantro and serve over rice. Enjoy!
Nutrition Facts : Calories 258 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 20 grams fat, Fiber 3 grams fiber, Protein 10 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 136 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat
CYN'S TOFU CURRY IN A HURRY
I found a recipe online and adapted to my own likings and it turned out fantastic! I fell in love and I think this is my FAVORITE tofu dish right now!!
Provided by Cynna
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Press the tofu for 10-15 minutes, You do this by putting the block of tofu on a plate, Place another plate on top and weight that plate with something heavy like a big can of tomatoes, Drain the liquid.
- You can skip this step but it makes the tofu a little meatier and less watery.
- Cut the tofu into 1/2" cubes.
- Heat oil in a large skillet or wok.
- Stir in the ginger and add the garlic and onions and let saute for a few minutes.
- Add the tofu and cook over medium-high heat, stirring frequently until the tofu is lightly browned on most sides, about 5 minutes.
- Open can of tomatoes and crush with your hands into the skillet.
- Now add your curry powder, cinnamon, and chili powder.
- Stir occasionally until liquid from tomatoes has reduced.
- Add finely chopped cilantro or parsely (or both, as I do).
- Stir in and let cook 1 minute.
- Remove from heat.
- Salt and pepper to taste and serve over hot rice!
AARSI'S TOFU CURRY
There are days when all one needs is a lowfat yummy curry. Easy to make, looks exotic, and satisfies taste buds craving an Indian meal. Always enjoy it with your loved ones. Serve with rice or naan.
Provided by aarsiskitchen
Categories World Cuisine Recipes Asian Indian
Time 1h20m
Yield 4
Number Of Ingredients 14
Steps:
- Heat olive oil in the pressure cooker over medium heat; cook and stir red onion, green chilies, bay leaves, turmeric, asafoetida powder, and salt until onions are translucent, about 10 minutes. Add tomatoes, coriander, garam masala, and chile powder; mix well.
- Place lid on pressure cooker; cook until onions are tender and spices are fragrant, 8 to 10 minutes. Remove the lid; add water. Return lid and bring mixture to a boil. Remove the lid; add peas and tofu; stir to combine. Lock the lid onto the pressure cooker; bring up to 'one whistle' pressure over medium heat. Reduce heat to low to maintain pressure, and cook until tofu is cooked through and onions are tender, about 20 minutes. Remove from heat, release pressure, and let stand for 30 minutes to allow flavors to blend.
Nutrition Facts : Calories 240 calories, Carbohydrate 26 g, Fat 10.4 g, Fiber 8.6 g, Protein 15.5 g, SaturatedFat 1.5 g, Sodium 180.1 mg, Sugar 5.8 g
CURRIED TOFU WRAPS
This spicy vegan supper is big on taste. It's simple to make and packed with chunky tandoori-spiced tofu on a cool mint, yogurt and red cabbage relish
Provided by Katy Greenwood
Categories Dinner, Main course, Supper
Time 45m
Number Of Ingredients 10
Steps:
- Mix the cabbage, yogurt and mint sauce, season and set aside. Toss the tofu with the tandoori paste and 1 tbsp of the oil. Heat a frying pan and cook the tofu, in batches, for a few mins each side until golden. Remove from the pan with a slotted spoon and set aside. Add the remaining oil to the pan, stir in the onions and garlic, and cook for 8-10 mins until softened. Return the tofu to the pan and season well.
- Warm the chapatis following pack instructions, then top each one with some cabbage, followed by the curried tofu and a good squeeze of lime.
Nutrition Facts : Calories 994 calories, Fat 51 grams fat, SaturatedFat 25 grams saturated fat, Carbohydrate 73 grams carbohydrates, Sugar 17 grams sugar, Fiber 11 grams fiber, Protein 54 grams protein, Sodium 1.9 milligram of sodium
THAI RED CURRY TOFU
This aromatic and flavorful Thai Red Curry Tofu is vegetable-forward, comes together quickly, and tastes like a lighter version of your favorite Thai take-out dish. Serve on top of fluffy coconut rice with fresh lime wedges. Garnish with chopped fresh cilantro and Thai basil, if you can find it! This dish is dairy and gluten free.
Provided by Laura // A Beautiful Plate
Categories Quick Weeknight Dinners
Time 35m
Number Of Ingredients 17
Steps:
- Drain and press the tofu (follow my how to press tofu guide for additional information) to remove excess moisture and water. Once pressed, slice the block into 1-inch cubes and pat with a clean kitchen linen or paper towel to absorb any excess moisture.
- Combine the coconut milk, red curry paste, and water in a medium saucepan. Bring to a boil, whisking the mixture until smooth. Reduce to low heat. Add the fish sauce and lime leaves. Simmer until thickened and slightly reduced, and keep warm while you prepare the tofu and vegetable mixture. Discard the lime leaves before using.
- While the sauce thickens, heat 1 tablespoon of oil in a large, non-stick skillet (12-inch diameter) over medium-high heat. Once the oil is hot, carefully add the tofu pieces and spread into a single layer, setting them apart slightly. Season with salt. Sear the tofu pieces for 1 to 2 minutes on each side, flipping until lightly golden on all sides. Transfer to a large plate and set aside.
- Add the remaining tablespoon of oil to the pan and increase to high heat. Add the green beans, a generous pinch of salt, and sauté for 3 to 4 minutes, tossing occasionally, until lightly blistered. Add the diced ginger, garlic, and jalapeño pepper and sauté for 30 to 45 seconds, stirring frequently, or until fragrant. Add the onion and red bell pepper to the pan, and cook for 3 to 4 minutes, tossing frequently, until the green beans are tender and the onion and bell pepper have softened.
- Add the tofu back into the pan and pour the warm curry sauce over the mixture, gently tossing the mixture. The sauce should sizzle as it hits the pan. Continue cooking until the tofu is heated through and the mixture has thickened. Stir in the juice of half a lime and the chopped cilantro. Season to taste with salt or fish sauce as needed.
- Serve the curry over steamed coconut rice (or jasmine rice) with lime wedges for squeezing. Garnish with cilantro and Thai basil leaves, if using.
Nutrition Facts : ServingSize 1 serving, Calories 325 kcal, Carbohydrate 23 g, Protein 15 g, Fat 23 g, SaturatedFat 12 g, Sodium 732 mg, Fiber 4 g, Sugar 12 g, UnsaturatedFat 9 g
CURRIED TOFU
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Time 15m
Number Of Ingredients 10
Steps:
- Halve tofu horizontally; then crosswise. (You should have 4 equal squares). Cut each square diagonally into 2 triangles. Arrange tofu in one layer on a baking sheet lined with 3 layers of paper towels; cover with three more layers. Place another baking sheet and a weight on top. Let tofu drain until towels are soaked, about 20 minutes.
- Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tofu, and cook, turning once, until golden-brown, about 10 minutes. Remove from pan to a plate. Reduce heat to medium. Add remaining tablespoon oil, onion, and curry powder. Season generously with salt and pepper. Cook, stirring frequently, until onion is soft, about 5 minutes. Add garlic; cook until fragrant, about 1 minute.
- Reduce heat to medium-low. Add coconut milk and 1/2 cup water; bring to a gentle simmer. Return tofu to skillet. Add green beans and tomatoes, cover, and cook until tender, about 4 minutes. Serve over rice if desired.
Nutrition Facts : Fat 15 g, Fiber 3 g, Protein 13 g
AARSI'S TOFU CURRY
There are days when all one needs is a lowfat yummy curry. Easy to make, looks exotic, and satisfies taste buds craving an Indian meal. Always enjoy it with your loved ones. Serve with rice or naan.
Provided by aarsiskitchen
Categories Indian Recipes
Time 1h20m
Yield 4
Number Of Ingredients 14
Steps:
- Heat olive oil in the pressure cooker over medium heat; cook and stir red onion, green chilies, bay leaves, turmeric, asafoetida powder, and salt until onions are translucent, about 10 minutes. Add tomatoes, coriander, garam masala, and chile powder; mix well.
- Place lid on pressure cooker; cook until onions are tender and spices are fragrant, 8 to 10 minutes. Remove the lid; add water. Return lid and bring mixture to a boil. Remove the lid; add peas and tofu; stir to combine. Lock the lid onto the pressure cooker; bring up to 'one whistle' pressure over medium heat. Reduce heat to low to maintain pressure, and cook until tofu is cooked through and onions are tender, about 20 minutes. Remove from heat, release pressure, and let stand for 30 minutes to allow flavors to blend.
Nutrition Facts : Calories 240 calories, Carbohydrate 26 g, Fat 10.4 g, Fiber 8.6 g, Protein 15.5 g, SaturatedFat 1.5 g, Sodium 180.1 mg, Sugar 5.8 g
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- Toss tofu cubes with Bragg's Liquid Aminos or salt. Heat oil in a large non-stick skillet, add tofu and cook until crispy and lightly brown.
- Add onions, garlic, and ginger, cook until onion is soft and fragrant about 3 minutes. Add curry powder, cumin, turmeric and cook for 30 seconds stirring constantly.
- Add chopped tomatoes, green onion, thyme, Scotch bonnet pepper or cayenne and stir to coat. Add coconut milk, salt or vegetable bouillon to taste and stir to coat with tofu.
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- Meanwhile, slice the tofu into 1" cubes, then place them in a plastic bag. Add cornstarch to the bag, seal it, then shake until the tofu is completely coated in the cornstarch.
- Heat 3 tbsp olive oil in a skillet over medium heat, then add the tofu and fry on all sides. This should take at least 5 minutes. Use a slotted spoon to remove tofu and set aside.
- In that same skillet, make the sauce: add remaining 1 tbsp oil, along with the onion and red pepper to the skillet and sauté for 2-3 minutes; then, add garlic and ginger and sauté for 1 minute before adding in the coconut milk, curry paste, soy sauce, and coconut sugar. Stir everything together and bring mixture to a simmer. Add the spinach and stir for 30 seconds until it's wilted, then add the tofu back into the skillet.
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- Cut the tofu into 1 inch thick slices. Place a few layers of paper towels on a sheet pan or plate and put the tofu on top of the paper towels.
- Place a few more layers of paper towels on top of the tofu, then use a heavy object to weigh the tofu down such as a frying pan or canned vegetables. Let the tofu sit for a minimum of 20 minutes.
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Estimated Reading Time 2 mins
- Heat the oil in a medium pot over medium-high heat. Once oil melts, add garlic and ginger and stir for 1 minute or until fragrant. Add the bell peppers, onions, green beans, zucchini, and stir well. Let cook for 5 minutes or until vegetables begin to turn tender. Season with curry powder, turmeric, cumin, coriander, salt and pepper. Add the coconut milk and vegetable broth and bring to a boil. Once boiling, reduce to a simmer and cook for 15-20 minutes or until vegetables are fork tender and curry thickens.
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- Heat 4 tablespoons STAR Asian (Soy & Ginger) Cuisine Cooking Oil in a large non-stick skillet or wok over medium-high. Once the oil is hot, add tofu in a single layer and let cook undisturbed for a few minutes, until the tofu is brown on one side. With a spatula, carefully turn the tofu so that all sides brown, cooking for a few minutes on each side. Once tofu is lightly browned and crispy (about 10 minutes), remove tofu from pan and set aside.
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