TOFU GREEN CURRY: VEGGIE THAI GREEN CURRY RECIPE
Provided by Meredith James
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- Start preparing our green curry with tofu recipe by pressing and draining the block of tofu. For tofu curry, you need to remove any excess water and, for the best results, you can use a tofu press. You can also wrap your tofu in paper towels, then press down with a heavy kitchen object such as a chopping board. Leave your tofu to press for 20 mins.
- When your tofu is pressed, chop it up into small, bite-size cubes. Heat a tablespoon of avocado oil in a large skillet, then brown your cubes of tofu on all sides until they are crispy all over. Remove the tofu from the skillet, and set aside.
- The next step in our Thai green curry tofu recipe is to chop your onions, mince your garlic, then saute them in avocado oil in the skillet for 2 mins.
- Chop your zucchini and red bell peppers (and any chilis you have for your tofu Thai green curry) and add them to the skillet too. Sautee for a further 2 mins.
- Our vegan curry tofu is starting to come together, and now you can add your green curry paste. Mix the paste into the vegetables, add soy sauce and fry for 1 min.
- Pour in the coconut milk and coconut sugar, and stir together with the rest of the green curry ingredients. Allow the ingredients to simmer together for 10 mins, then add the tofu to your vegan Thai curry.
- Give your green coconut curry a good stir, add a squeeze of fresh lime juice, then serve piping hot with a serving of rice and freshly chopped cilantro.
Nutrition Facts : ServingSize 4
CURRIED TOFU WITH RICE
Tofu takes the place of meat in this bold dish with lots of curry and cilantro flavor. (And if you're wondering: what is tofu? We've got the answers.) -Crystal Bruns, Iliff, Colorado
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Sprinkle tofu with seasoned salt. In a large nonstick skillet coated with cooking spray, saute tofu in oil until lightly browned. Remove and keep warm., In the same skillet, saute onion and garlic for 1-2 minutes or until crisp-tender. Stir in the coconut milk, cilantro, curry, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until sauce is slightly thickened. Stir in tofu; heat through. Serve with rice.
Nutrition Facts :
COCONUT CURRIED TOFU WITH GREEN BEANS AND COCONUT RICE
This is the no-fuss curry recipe for 'quick and easy' cooks out there. The rice is simple yet sweet and flavorful and the tofu with green beans will satisfy even the pickiest eaters.
Provided by KMakoto
Categories World Cuisine Recipes Asian Indian
Time 35m
Yield 1
Number Of Ingredients 8
Steps:
- Pour water, 1/2 cup coconut milk, and rice into a small saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer until the rice is tender, about 20 minutes.
- Meanwhile, melt the butter in a skillet over medium-high heat. Add the tofu and cook until golden-brown on all sides, about 5 minutes. When browned, stir in green beans, curry powder, and 1/4 cup of coconut milk. Simmer until the green beans are tender, then serve over rice.
Nutrition Facts : Calories 848.7 calories, Carbohydrate 90.5 g, Cholesterol 5.4 mg, Fat 46.4 g, Fiber 9 g, Protein 25.6 g, SaturatedFat 34.6 g, Sodium 63.4 mg, Sugar 1.7 g
COCONUT CURRY TOFU
My vegetarian daughter-in-law gave me this recipe for a creamy coconut milk, spicy curry, and ginger tofu dish! I serve it over rice.
Provided by KATHYCOLLINS
Categories World Cuisine Recipes Asian
Time 40m
Yield 6
Number Of Ingredients 14
Steps:
- Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces.
- In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a boil.
- Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped green onions into the skillet. Cover, and cook 5 minutes, stirring occasionally. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp. Garnish with remaining green onion.
Nutrition Facts : Calories 231.9 calories, Carbohydrate 16.9 g, Fat 13.2 g, Fiber 5.3 g, Protein 16.5 g, SaturatedFat 4.6 g, Sodium 679.5 mg, Sugar 5.1 g
COCONUT CURRY RICE
I couldn't find a recipe with both coconut milk and curry - so I came up with this. It works for our family and I hope you like it, too.
Provided by DebS 2
Categories White Rice
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine all ingredients in a saucepan.
- Bring to a boil.
- Cover and reduce heat to low.
- Cook about 15 minutes.
- Stir and fluff rice.
- Let stand 5 minutes.
Nutrition Facts : Calories 544.6, Fat 18.3, SaturatedFat 16.3, Sodium 331.9, Carbohydrate 91.7, Fiber 1.9, Sugar 54.3, Protein 4.9
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
GREEN CURRY WITH AIR-FRIED TOFU
This Green Curry with Air-fried Tofu must be the easiest tofu green curry you've ever made. Curry coconut sauce, broccoli, and golden tofu.
Provided by Lien
Categories Main Course
Time 20m
Number Of Ingredients 7
Steps:
- Cut the tofu into bite-sized cubes. Pat dry. Sprinkle them with salt, to taste.
- Add tofu to the air fryer basket and spray the tofu with spray cooking oil, to taste. Bake at 200°C for 10 minutes, tossing the tofu halfway through the cooking time.
- Add coconut milk and curry paste to a saucepan and bring to a boil, while whisking until the curry paste is dissolved in the coconut milk. Reduce heat and add broccoli. Simmer for 3-5 minutes until broccoli is bright green.
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
COCONUT CURRIED TOFU WITH GREEN JASMINE RICE
Make and share this Coconut Curried Tofu with Green Jasmine Rice recipe from Food.com.
Provided by Rita1652
Categories White Rice
Time 40m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Stir shredded coconut in small nonstick skillet over medium heat until light golden, about 5 minutes.
- Transfer to bowl.
- Bring 1 3/4 cups water and salt to boil in heavy medium saucepan.
- Stir in rice; bring to boil.
- Reduce heat to low, cover, and simmer until water is absorbed and rice is tender, about 18 minutes.
- Meanwhile, puree cilantro, 1/2 cup coconut milk, 1 teaspoon ginger, lime juice, and half of garlic in blender.
- Mix puree and coconut into rice.
- Set aside.
- Heat oil in large nonstick skillet over high heat.
- Add tofu; stir-fry until golden, about 6 minutes.
- Add onions, curry, cumin, red pepper, remaining ginger, and remaining garlic.
- Stir-fry 1 minute.
- Stir in tomatoes and remaining coconut milk.
- Season with salt and pepper.
- Divide rice among 4 plates.
- Top with tofu mixture.
- Sprinkle with peanuts.
- *Availableat specialty foods stores and natural foods stores.
- **Availableat Asian markets and in the Asian foods section of many supermarkets.
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COCONUT CURRIED TOFU WITH GREEN JASMINE RICE RECIPE
From bonappetit.com
4/5 (1)Published 2003-01-01Servings 4
- Stir shredded coconut in small nonstick skillet over medium heat until light golden, about 5 minutes. Transfer to bowl.
- Bring 1 3/4 cups water and salt to boil in heavy medium saucepan. Stir in rice; bring to boil. Reduce heat to low, cover, and simmer until water is absorbed and rice is tender, about 18 minutes.
- Meanwhile, puree cilantro, 1/2 cup coconut milk, 1 teaspoon ginger, lime juice, and half of garlic in blender. Mix puree and coconut into rice. Set aside.
COCONUT MILK AND TOFU CURRY - DELISH
GREEN THAI COCONUT CURRY WITH TOFU AND BROWN RICE - PLANT
From plantbasedcooking.com
- To cook the rice, first rinse under running water and bring 3 cups of water to boil in a large pot. Add the rinsed rice and boil for 30 minutes, reducing heat as necessary to prevent overflow. Remove from heat, drain the rice and return the rice to the pot. Cover and let the rice rest for 10 minutes or longer, until you’re ready to serve.
- Press the tofu using a tofu press or by wrapping in paper towels and placing it on a plate with another plate on top. Put something heavy on top. Press for around 15 minutes while you prepare the other veggies. When the tofu is pressed, cut it into 1" cubes.
- If desired, dry-fry the tofu in a skillet over medium heat until browned on one side or use one of the other methods mentioned in the article (also see notes). Flip and brown on the other side. Remove from heat until ready to use.
THAI GREEN CURRY TOFU - CHOOSING CHIA
From choosingchia.com
- Heat the avocado oil in a skillet on medium-high heat. Add the tofu and cook on each side for 1-2 minutes until crispy and golden brown.
- Add the onion and garlic and let cook for 2 minutes. Then add the zucchini and red pepper and let cook for another 2-3 minutes.
THAI COCONUT RICE WITH GREEN CURRY AND VEGGIES - DELICIOUS VEGAN …
From thehiddenveggies.com
- In a medium-sized, pour in 3 cups of fresh or frozen veggies and a 13.5 oz can of full-fat coconut milk. (I like to use a bag of frozen mixed veggies to make it super easy).
- Fill the empty can to the top with water and add it to the pot 2 times. (This will get all the coconut milk out of the can and give you 27 oz. of water).
TOFU COCONUT CURRY - FOOD WITH FEELING
From foodwithfeeling.com
- In a large skillet, heat the sesame oil over medium heat. Once hot, add in the tofu and saute for 15 minutes, flipping every few minutes. This is best done in a non-stick skillet. See HERE for a more detailed guide on sautéing tofu.
- Meanwhile in a separate large skillet over medium heat, melt the coconut oil and add in the minced garlic. Cook for 2 minutes.
- Add in the sweet potato and cauliflower and saute for 5 minutes as the veggies begin to soften a bit. Stir in the curry powder and turmeric and cook for an additional minute.
COCONUT TOFU CURRY - A COUPLE COOKS
From acouplecooks.com
- Pat the tofu dry with a towel. Cut it into large cubes (about 1/2 inch x 1 inch). Melt 2 tablespoons coconut oil in a large non-stick skillet over medium high heat. Add the tofu cubes and 1/4 teaspoon kosher salt, and cook 5 to 6 minutes until lightly browned on the bottom. Briefly remove the pan from the heat to reduce spitting and flip the tofu with a spatula. Return the heat to medium high and cook another 5 to 6 minutes until browned. Remove the tofu to a bowl and set aside.
THAI GREEN CURRY RICE (VEGAN + GF) - RHIAN'S RECIPES
From rhiansrecipes.com
- Add all ingredients to a food processor or a blender (a hand-held blender also works well) and blitz until smooth
VEGAN THAI GREEN CURRY WITH TOFU - THE CURIOUS CHICKPEA
From thecuriouschickpea.com
- If deep frying the tofu, heat a couple inches of oil in a wok or a deep, heavy bottomed pot. When the oil is around 375 ºF add half of the cubed tofu. You can test the heat with one piece of tofu, place it in the oil and it should bubble and boil around the tofu and float back to the surface fairy quickly. Fry the tofu in two batches for 5-6 minutes, or until the tofu is a deep golden brown. Transfer to a paper towel lined plate and let drain. Repeat with the second half of the tofu. If using the wok to fry, let the oil cool until about room temperature then transfer to a container (I'll typically reuse oil for frying a few times) and continue with the recipe.
- Heat a wok or a large skillet over medium-high heat. Add about 6 tablespoons of coconut cream from the top of one of the cans of coconut. Cook for 1 minute, letting it sizzle. If it splits that it totally normal (usually emulsifiers are added to coconut milk so it often won't split). Add the green curry paste and stir to combine. Let it sizzle and cook for 1 minute.
- Add the broth, the rest of the coconut milk from both cans, the kaffir lime leaves and the salt. If you want your curry to be spicy, add the whole dried chiles at this point (do not break them apart, you can choose to remove them at the end or eat them along with the curry as desired). Let the broth and coconut milk simmer over medium-high heat for about 5 minutes.
ONE POT VEGAN COCONUT CURRIED BROWN RICE WITH TOFU - AMBITIOUS …
From ambitiouskitchen.com
- In a medium bowl, mix together the ingredients for the tofu marinade: olive oil, curry powder, coconut sugar, garlic powder, cayenne, salt and pepper. Add tofu cubes and toss with the marinade. Let sit while you chop all your veggies, or place the tofu in the fridge for up to 24 hours.
- When tofu is done marinating, add 1 tablespoon of olive oil to a large pot and place over medium high heat. Once oil is hot, add in tofu and cook for 3-6 minutes until tofu begins to brown and crisp up. Slowly stir tofu so that it browns on all sides as best you can. Once tofu is done browning, transfer to a plate and set aside.
- In the same large pot, place over medium heat and add ½ tablespoon olive oil, plus garlic, mushrooms, onion, bell pepper and carrots. Saute for 5 minutes until mushrooms and onions begin to cook down.
VEGAN THAI COCONUT CURRY TOFU RECIPE - CHOOSING CHIA
From choosingchia.com
- Heat a separate saucepan on medium-high heat and add the curry paste, letting toast for 30 seconds then add the coconut milk and stir to combine.
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