Coconut Red Curry With Tofu Food

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EASY COCONUT CURRY WITH TOFU {30 MINUTES, ONE PAN}



Easy Coconut Curry with Tofu {30 Minutes, One Pan} image

This Easy Coconut Curry with Tofu is made in one pan and is perfect for an easy and delicious weeknight dinner!

Provided by She Likes Food

Categories     Dinner

Time 30m

Yield 4

Number Of Ingredients 13

1 cup basmati rice, or grain of choice (if using brown rice it will take longer than 30 minutes)
1 teaspoon coconut oil
1 (14 oz) package extra firm tofu
1-2 teaspoons Tamara or soy sauce or about 1/4 teaspoon salt
1 small red pepper, diced
1 1/2 cups small broccoli florets
1 cup small diced carrot
1 clove garlic, minced or grated
1 can unsweetened coconut milk, I used full fat
2 teaspoons curry powder
1 1/2 teaspoons garam masala
3/4 teaspoon salt
Optional toppings: roasted cashews, cilantro, lime wedges, green onion

Steps:

  • Cook rice according to package directions. Once finished cooking remove from heat and keep lid on until ready to eat. Fluff with a fork before serving.
  • Pat tofu dry (you can press it if you like but that will take longer than 30 minutes) and cut into bite size pieces. Heat a large pan over medium heat and add coconut oil, tofu and tamari or salt. Stir, cover with a lid and let cook until browned, 5-7 minutes, stirring occasionally.
  • Add the garlic and all the vegetables and cook another 3 minutes. Next, add the coconut milk, curry powder, garam masala and salt. Stir everything together well, cover with a lid and let cook until vegetables are tender, about 5 minutes.
  • Divide rice into 4 equal portions and top with equal amounts of coconut curry. Add any desired toppings you like and enjoy!

Nutrition Facts : ServingSize 1 Bowl, Calories 315 calories, Sugar 2.6 g, Sodium 517.5 mg, Fat 18.8 g, SaturatedFat 12.4 g, TransFat 0 g, Carbohydrate 24 g, Fiber 3.7 g, Protein 13.8 g, Cholesterol 0 mg

COCONUT CURRY TOFU



Coconut Curry Tofu image

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

2 bunches green onions
1 (14 ounce) can light coconut milk
¼ cup soy sauce, divided
½ teaspoon brown sugar
1 ½ teaspoons curry powder
1 teaspoon minced fresh ginger
2 teaspoons chile paste
1 pound firm tofu, cut into 3/4 inch cubes
4 roma (plum) tomatoes, chopped
1 yellow bell pepper, thinly sliced
4 ounces fresh mushrooms, chopped
¼ cup chopped fresh basil
4 cups chopped bok choy
salt to taste

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

ONE PAN TOFU COCONUT CURRY



One Pan Tofu Coconut Curry image

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

1 tbsp vegetable oil
1 yellow (or white) onion, chopped
1 bell pepper, chopped
3 garlic cloves, minced
1-inch fresh ginger, minced
1 tbsp curry powder
½ tsp turmeric powder
½ tsp cumin powder
400 ml (14 fl. oz.) canned coconut milk
½ cup crushed tomatoes
2 tbsp tomato paste
454 g extra firm plain tofu, chopped into 1-inch cubes
2 cups baby spinach
1 lime, zest and juice
½ cup fresh cilantro, chopped
Salt and pepper, to taste
Serve with cooked rice.

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

THAI RED CURRY TOFU



Thai Red Curry Tofu image

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

1 package (14 ounces) firm tofu
1 can (13.5 ounces) full fat coconut milk (13.5 ounces full-fat coconut milk)
2 tablespoons Thai red curry paste (*I recommend Thai Kitchen brand)
2 tablespoons water
1 tablespoon fish sauce (*I recommend Red Boat brand)
2 kaffir lime leaves (torn (optional))
kosher salt + freshly ground black pepper (to taste)
2 tablespoons avocado or neutral high-heat oil (divided)
½ 1b (8 ounces) French green beans (cut into 2-inch pieces)
1 inch knob of peeled fresh ginger (finely diced)
3 garlic cloves (finely diced)
1 small jalapeño pepper (seeded, and finely diced)
½ large yellow onion (julienned)
1 large red bell pepper (stemmed, seeded, and cut into ¼-inch thick strips)
juice ½ lime (plus wedges for serving)
handful cilantro leaves (roughly chopped, plus more for garnish)
Thai basil leaves (for garnishing (optional, but recommended))

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

VEGAN COCONUT RED CURRY



Vegan Coconut Red Curry image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 20

3 cups water
2 cups jasmine rice, well rinsed
1 tablespoon olive oil
1 red bell pepper, cut into 1/4-inch-thick strips
1 zucchini, halved lengthwise, cut into 1/4-inch-thick half moons
Half an eggplant, cut into 1/2-inch cubes
Half a yellow onion, cut into 1/4-inch-thick strips
Four 14.5-ounce cans crushed tomatoes
1 tablespoon garam masala (see Cook's Note)
1 1/2 teaspoons ground cumin
1 1/2 teaspoons paprika
1 1/2 teaspoons ground turmeric
1 1/2 teaspoons kosher salt
A pinch cayenne pepper, optional (see Cook's Note)
3 cloves garlic, minced
1/2-inch piece fresh ginger, crushed and minced
Two 13.5-ounce cans coconut milk
1/4 cup coconut oil (see Cook's Note)
2 scallions, cut into 1/4-inch-thick slices, for serving
Naan or pita, for serving

Steps:

  • For the rice: Combine the water and rice in a medium saucepan and bring to a boil, adjust to a low simmer, cover and cook until the rice is tender, and all the water has been absorbed, 15 to 20 minutes. Remove from heat and keep covered. (Tip: don't stir the rice while it's cooking.)
  • For the curry: Heat the olive oil in a large skillet over medium heat. Add the pepper, zucchini, eggplant and onion and cook, stirring, until crisp tender, 5 to 7 minutes. Remove from heat and set aside.
  • Combine the tomatoes, garam masala, cumin, paprika, turmeric, salt, cayenne, garlic and ginger in a medium pot, bring to a simmer and cook for 20 minutes. Careful of splashing, pour in coconut milk and add the coconut oil, turn off heat and let cool for about 5 minutes. Puree with hand stick blender (or in batches in a blender) until smooth.
  • Add the cooked vegetables to the curry sauce and simmer for 10 minutes.
  • Toast or grill the naan or pita bread until golden brown, 2 to 3 minutes. Cut into pieces.
  • For serving: Fill bowls with some rice and then top with some curry. Sprinkle with scallion and serve with a piece of naan or pita bread.

SCRUMPTIOUS THAI COCONUT RED CURRY



Scrumptious Thai Coconut Red Curry image

This is one of my favorites dish to make...and what my DH calls my "signature dish." It's easy, yummy, and healthy! I loosely based the recipe off instructions on a bottle of Thai Kitchen red curry paste. Rice expressions has an organic frozen short grain rice package that is perfect with this dish. I often sub in pan fried firm tofu instead of the chicken...and certainly you can mix up the veggies with what you have on hand. Enjoy!

Provided by surfin chef

Categories     Curries

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 14

2 tablespoons red curry paste
1 (15 ounce) can coconut milk (I use light)
1/4 cup fresh basil
1/4 cup bamboo shoot
2 -3 teaspoons fish sauce
2 tablespoons brown sugar
1/3 cup chicken stock
1/2 cup mushroom
1/2 red bell pepper
1/2 green pepper
1/2 yellow pepper
1/2 onion (yellow or white)
2 chicken breasts (optional)
10 ounces brown rice

Steps:

  • In a medium saucepan combine 1/2 to Tbsp Red Curry paste (I like it spicy -- so I use 1 Tbsp) with one can of coconut milk. (I use light coconut milk to save calories/fat).
  • Simmer for 5 minutes. Add 1/4 cup fresh basil, 1/4 cup bamboo shoots, 3 tsp Fish Sauce, 2 Tbsp brown sugar, 1/3 cup chicken stock, and 1/2 cup of your favorite mushrooms (I use the Japanese style and shitake). Simmer for 10 to 15 minutes.
  • While you are simmering -- saute the chopped peppers (1 or 2 inch pieces) and chopped onion in a frying pan or wok lightly covered in olive oil. Fry lightly peppered chicken breasts till cooked through.
  • Place sauteed peppers and onions on bowls of rice and spoon curry sauce over rice. You can either use curry sauce to lightly flavor rice or more as a soupy type mixture. I use short grain brown rice -- but any type is fine. Add cut chicken breast or other meat/tofu if desired.

Nutrition Facts : Calories 1061.2, Fat 50.4, SaturatedFat 41.2, Cholesterol 1.2, Sodium 575.1, Carbohydrate 141, Fiber 7.7, Sugar 19.5, Protein 19.4

COCONUT RED CURRY WITH TOFU



Coconut Red Curry With Tofu image

This simple weeknight red curry relies on jarred or canned red curry paste for flavor, which you can find at larger supermarkets and specialty markets. Transfer leftover canned curry paste to a jar, top it with a little oil and store in the refrigerator for up to a month. Or freeze for longer storage. Feel free to substitute other vegetables for the mushrooms and snow peas, though you might have to increase the cooking time slightly if using something dense like carrot or cubed winter squash.

Provided by Melissa Clark

Categories     quick, main course

Time 30m

Yield Serves 4

Number Of Ingredients 16

14 ounces extra-firm tofu
1 tablespoon peanut or safflower oil
1-inch ginger root, peeled and minced
2 shallots or 1 small onion, minced
2 garlic cloves, minced
1 Thai chile or 2 serrano peppers, seeded and thinly sliced
2 tablespoons chopped cilantro stems
8 ounces cremini mushrooms, quartered
1/2 teaspoon sea salt, more to taste
3 tablespoons prepared red curry paste
1 cup unsweetened coconut milk
2 teaspoons Asian fish sauce
Zest and juice of 1 lime
1 cup snow peas
Basil and/or cilantro leaves, for garnish
Brown or white rice, for serving

Steps:

  • Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.
  • Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.
  • Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.

Nutrition Facts : @context http, Calories 281, UnsaturatedFat 7 grams, Carbohydrate 18 grams, Fat 20 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 12 grams, Sodium 561 milligrams, Sugar 6 grams

EASY COCONUT CURRY TOFU



Easy Coconut Curry Tofu image

Make and share this Easy Coconut Curry Tofu recipe from Food.com.

Provided by Prose

Categories     Soy/Tofu

Time 20m

Yield 4 serving(s)

Number Of Ingredients 13

14 ounces light coconut milk
2 tablespoons chopped fresh cilantro (plus extra for garnish)
1 tablespoon red curry paste (or to taste)
1 tablespoon curry powder (or to taste)
1 tablespoon chili sauce (or to taste)
2 teaspoons soy sauce
2 garlic cloves, chopped
14 ounces extra firm tofu
2 teaspoons extra virgin olive oil
4 cups Baby Spinach
1 medium red bell pepper, sliced
1/2 red onion
2 cups cooked brown rice

Steps:

  • Drain tofu and cut into thin slices. Heat oil over medium heat. Cook tofu in a single layer without stirring about 5 minutes or until slightly browned on bottom. Stir gently. Then continue to cook, stirring occasionally, until thouroughly cooked, about 5-7 minutes.
  • While tofu is cooking, prepare sauce by mixing coconut milk, cilantro, curry paste, curry powder, chili sauce, soy sauce, and garlic.
  • Add veggies and sauce and cook, stirring, until veggies are barely wilted, about 1-2 minutes.
  • Serve with brown rice and garnish with extra cilantro.

VEGAN RED CURRY TOFU



Vegan Red Curry Tofu image

This vegan red curry tofu is a quick, easy, and super flavorful dish that won't have you missing meat! Puffs of fried tofu are the perfect vehicle for a sauce made with Thai red curry paste and coconut milk.

Provided by Sarah

Categories     Tofu

Time 30m

Number Of Ingredients 10

2 tablespoons vegetable oil
1 medium onion ((thinly sliced))
1 tomato ((chopped))
3 tablespoons Thai red curry paste
1 1/4 cups coconut milk
1 1/2 cups water or vegetable stock
1 pound fried tofu triangles
1 cup snap peas ((washed and trimmed))
½ of a red bell pepper ((thinly sliced))
Salt ((to taste))

Steps:

  • Heat 2 tablespoons of oil in a wok or skillet over medium high heat. Add the onions and chopped tomatoes, and fry for 2-3 minutes. Add the red curry paste and fry for another minute.
  • Add the coconut milk and water (or stock), and bring to a boil. Add the tofu, turn the heat down to medium low, cover, and simmer for 10 minutes. Stir in the snap peas and bell peppers and simmer for another 3-4 minutes. Season with salt to taste.

Nutrition Facts : Calories 226 kcal, Carbohydrate 8 g, Protein 9 g, Fat 19 g, SaturatedFat 13 g, Sodium 15 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

VEGGIE-PACKED TOFU COCONUT RED CURRY SOUP



Veggie-Packed Tofu Coconut Red Curry Soup image

The ultimate clean-out-the-crisper-drawer soup, customize this recipe with whatever vegetables you have on hand.

Provided by Daria Groza

Categories     Soup

Number Of Ingredients 15

1 tablespoon coconut oil
1 small onion, (thinly sliced)
1 large carrot, (sliced)
2 cloves garlic, (minced)
3 tablespoons Thai red curry paste
1 tablespoon grated ginger root
8 ounces sliced white mushrooms
1 bunch bok choy, (chopped)
6 cups vegetable broth
13.5-ounce can coconut milk
2 tablespoons soy sauce, coconut aminos, or tamari
16-ounce package firm tofu, (pressed and cut into 1-inch cubes)
Salt to taste
2-3 teaspoons brown or coconut sugar ( (optional))
Sliced green onions, cilantro, basil leaves, and lime wedges for serving

Steps:

  • Melt the coconut oil in a large Dutch oven over medium heat. Add the onions and carrots. Cook for 3 minutes, or until they're just beginning to soften. Stir in the garlic, curry paste, and ginger and heat for 1 minute, until fragrant.
  • Add the mushrooms and bok choy to the pot and stir to coat them in the curry paste. Cook for about 5 minutes, or until the vegetables are tender.
  • Pour the broth, coconut milk, and soy sauce into the pot. Bring to a slow boil, then reduce to a simmer and cook for 10 minutes. Add the tofu cubes and cook for 5 minutes more.
  • Remove from heat, season with salt to taste, and add sugar, if using. Ladle into bowls and garnish as desired.

Nutrition Facts : ServingSize 1 /6 recipe, Calories 264 kcal, Carbohydrate 13.4 g, Protein 10.9 g, Fat 19 g, SaturatedFat 12.5 g, Fiber 3.3 g, Sugar 4.9 g

COCONUT RED CURRY SAUCE AND NOODLES



Coconut Red Curry Sauce and Noodles image

This zesty vegetarian dish makes for a colourful addition to your dinner table (oh, and it tastes great too!).

Provided by Bobby Flay

Categories     Asian,dinner,Main,mushrooms,tofu and soy,vegetables,vegetarian

Time 20m

Yield 4 servings

Number Of Ingredients 15

1 Tbsp canola oil
½ cup stemmed and sliced shiitake mushrooms
1 (1-inch) piece fresh ginger, grated
1 small shallot, finely diced
1 Tbsp red curry paste
1 can unsweetened coconut milk, stirred
1 cup napa cabbage, chiffonade
2 medium carrots, julienned
½ block extra-firm tofu, large dice
½ Tbsp honey
3 scallions, green parts only sliced on bias
Juice of ½ fresh lime
Chopped fresh cilantro, for garnish
Kosher salt and freshly ground black pepper
1 lb(s) fresh noodles, cooked al dente

Steps:

  • Heat the oil in a small saucepan over medium heat. Cook the mushrooms, ginger and shallots until soft, about 3 minutes. Stir in the red curry paste and cook 1 minute. Whisk in the coconut milk, and then add the cabbage, carrots and tofu and cook 5 minutes more. Remove from the heat and stir in the honey, scallions, lime juice and cilantro. Season with salt and pepper. Let cool slightly, and then toss over the noodles.

BROTHY THAI CURRY WITH SILKEN TOFU AND HERBS



Brothy Thai Curry With Silken Tofu and Herbs image

A jarred red curry paste is the central flavor of this wonderfully restorative and nourishing broth. Coconut milk lends a subtle creaminess, and the cherry tomatoes become bright little jammy bursts. You can use fresh tomatoes when in season, but canned tomatoes do just as well. Ladle the piping hot broth over seasoned tofu pieces and fresh herbs: The delicate silken tofu used here will absorb big flavors from the surrounding liquid.

Provided by Yewande Komolafe

Categories     weeknight, soups and stews, main course

Time 30m

Yield 6 servings

Number Of Ingredients 15

2 (14-ounce) packages silken tofu, drained
2 tablespoons neutral oil, such as grapeseed
2 shallots, peeled and minced
3 garlic cloves, peeled and sliced
1 (1-inch) piece ginger, scrubbed and grated
3 tablespoons red curry paste
1 (14-ounce) can cherry tomatoes or fresh cherry tomatoes
1 quart vegetable stock
1 (13.5-ounce) can full-fat coconut milk
Salt
1/4 cup soy sauce
Freshly ground black pepper
1 1/2 cups mixed fresh herbs, such as cilantro, basil and dill
2 scallions, thinly sliced
1 lime, cut into wedges, for squeezing

Steps:

  • Pat the tofu blocks dry with a clean kitchen or paper towel. Cut each block into 3 slices.
  • Heat a medium Dutch oven or heavy-bottomed pot over medium-high. Add the oil and shallots, and stir until softened, 2 minutes. Add the garlic, ginger and curry paste, stir, and cook until fragrant and the paste turns deep red, 2 minutes. Add the tomatoes, stir and bring to a simmer. Simmer until the tomato juices thicken slightly, 4 minutes.
  • Pour in the vegetable stock, stir, increase the heat to high and bring to a boil. Reduce the heat to medium and simmer to slightly reduce the liquid, 10 minutes. Stir in the coconut milk, season to taste with salt and remove from the heat.
  • While the broth is simmering, divide the soft tofu into 6 bowls. Break each slice into 4 or 5 pieces. Season each bowl of tofu with 2 teaspoons of soy sauce and a few cracks of black pepper, and top with about ¼ cup of the fresh herb mix.
  • Ladle the hot broth and tomatoes over the bowls of silken tofu. Top with sliced scallions and serve hot, with lime wedges for squeezing.

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Category Dinner
Calories 268 per serving
  • Cut the tofu block in half lengthwise. Place a triple layer of paper towel on a cutting board, place tofu slabs on top, then cover them with another triple layer of towel. Put something heavy on top, like another cutting board with a heavy pot on top. Allow to sit for about 10 minutes. This technique will remove excess water from the tofu so that it will fry up with a nice crisp outer texture.
  • While tofu is draining, prepare the baby bok choy. Trim and discard the root ends. Dunk each baby bok choy in a bowl of cool water and swoosh it around to dislodge any dirt. Dry thoroughly, patting dry with a clean dishtowel or paper towels. We usually leave the baby bok choy whole but if they are on the large-ish side, cut lengthwise in half; set aside.
  • Heat a large, deep skillet over medium heat and add 1 1/2 tablespoons oil and heat until oil is shimmering. Add tofu and increase heat to medium-high. Cook undisturbed for a few minutes or until tofu is browned on the bottoms, then toss around and continue to cook until nicely browned. Remove from pan and set aside, keeping warm.


COCONUT CURRY WITH TOFU - MY DARLING VEGAN
Once the oil is hot, add the tofu. It should sizzle as it hits the pan. Pan-fry the tofu for 5-7 minutes, stirring often, until the tofu is evenly coated on all sides. Transfer the tofu to …
From mydarlingvegan.com
5/5 (2)
Total Time 45 mins
Category Main Course
Calories 266 per serving
  • While the rice cooks, prepare the coconut curry. Dice and mince the onion, garlic, and ginger. Thinly slice the bell peppers and cut the broccolini into small florets. Set aside.
  • Heat 1 tablespoon of coconut oil in a large skillet over medium-high heat. Stir in the onions and garlic and saute for 3-5 minutes, until the onions are translucent and fragrant. Stir in the ginger and sauté for an additional minute. Add the red curry paste and spices, stirring frequently for 2-3 minutes until fragrant. Add the red pepper and broccoli and stir to coat. Pour in the coconut milk, maple syrup, and lime juice. Reduce heat to a simmer and simmer while you make the tofu.
  • In a separate skillet, heat the additional 2 tablespoons of coconut oil over high heat. Once the oil is hot, add the tofu. It should sizzle as it hits the pan. Pan-fry the tofu for 5-7 minutes, stirring often, until the tofu is evenly coated on all sides.


THAI RED CURRY WITH TOFU (KETO) RECIPE - AWESOME CHEF
Once it is half cooked, add in the capsicum and mushroom and allow all the vegetables to cook well until tender. You can add a couple of spoons of water to help it cook …
From awesomechef.in
Cuisine Thai
Total Time 40 mins
Category Main Course
Calories 462 per serving
  • Add the grated garlic, ginger and chopped onions. Saute it for 15-20 seconds until it is translucent.
  • Once it is half cooked, add in the capsicum and mushroom and allow all the vegetables to cook well until tender. You can add a couple of spoons of water to help it cook faster.


VEGAN THAI COCONUT CURRY TOFU RECIPE - CHOOSING CHIA
Avocado oil: or any high-temperature cooking oil to fry the tofu. Coconut milk (from a can): The base of the coconut curry sauce. You can use full-fat or light ; coconut milk. Full …
From choosingchia.com
5/5 (10)
Total Time 30 mins
Category Main
Calories 250 per serving
  • 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.
  • Bring the mixture to a boil stiring constantly for 3-4 minutes until the sauce thickens just slightly.


EASY COCONUT CURRY STIR FRY NOODLES WITH GLAZED TOFU ...
Mix coconut milk, curry paste, and tamari together and set aside. Wipe down sauté pan. Heat pan over medium heat and add another tablespoon of sesame oil. Add onions and …
From healthynibblesandbits.com
4.8/5 (5)
Total Time 30 mins
Servings 4
Calories 485 per serving
  • Slice tofu block into 6 slices, along the long side of the tofu. Press tofu slices into a paper towel to soak up some water. Chop each slice into 8 cubes. In a small bowl, mix tamari, brown sugar, cornstarch, and water. Set aside.
  • Heat a large sauté pan over medium-high heat. When the pan is hot, add 1 tablespoon of sesame oil.
  • Add tofu cubes and cook for 8-10 minutes, until the cubes are well browned. Flip tofu cubes periodically so that you get browning on more than one side. Tongs work very well for this. Pour in tamari sauce and watch it sizzle. If the sauce turns thick immediately, add a splash of water. Stir for a minute and dish up the tofu to a plate.
  • Bring 5 cups of water (just over a liter) of water to boil. Salt the water. When water has boiled, turn off the heat and throw in rice noodles. Let them sit in there for 5 minutes. The noodles should be al dente. Drain water and rinse noodles under cold water. Set aside.


VEGAN COCONUT CURRY WITH CRISPY TOFU - ELEPHANTASTIC VEGAN
More vegan curry recipes with tofu: Tofu Cashew Curry (This curry consists of crispy tofu in homemade, creamy cashew sauce; so, so good, I make this one a lot!); Vegan …
From elephantasticvegan.com
4.5/5 (14)
Total Time 40 mins
Category Main Course
Calories 632 per serving
  • For the crispy tofu: Cut the tofu in cubes. Add the all-purpose flour and salt in a large bowl. Add the tofu to the bowl and toss carefully until all the tofu cubes are coated. Bring a large pan with canola oil to high heat, toss in the tofu. Let it cook on each side until browned and crispy. Remove the tofu from the pan and set aside.
  • Add the drained sweet potato, broccoli, and fresh spinach to a large pan on medium heat. Leave it to cook on medium heat until the spinach has wilted. Then lower the heat and add in the coconut milk and curry paste. Mix well so that the curry paste dissolves. Heat until all warmed up. Add salt to taste and the crispy tofu.


EASY VEGETABLE CURRY WITH TOFU AND RICE - RUNNING ON REAL FOOD
This quick and easy vegetable curry with coconut milk, tofu and brown rice makes a great option for a weeknight dinner. It’s ready in 15 minutes, tastes great and is vegan and …
From runningonrealfood.com
4.8/5 (6)
Total Time 20 mins
Category Main Dish
Calories 303 per serving
  • Add everything except the spinach, tofu and brown rice to a large skillet or wok and bring to a simmer over medium-high heat. Cook for until the veggies are tender. It should be about 10 minutes total cooking time from when you turn the heat on until it’s done.
  • This can be stored in the fridge for up to 5 days but leftovers are best enjoyed within a day or two.


CREAMY VEGAN THAI RED CURRY WITH TOFU – MY PLANTIFUL COOKING
In a Dutch oven / soup pot, place in about ½ tablespoon of oil and heat over medium high. Add in onion and saute until translucent, about 3-4 minutes. Stir in garlic, ginger and …
From myplantifulcooking.com
5/5 (9)
Total Time 40 mins
Category Main Course
Calories 346 per serving
  • Mix together salt and cornstarch. In a zip-top bag, place in tofu cubes along with cornstarch-salt mixture. Zip the bag and toss it until tofu cubes are well-coated.
  • Heat up about ½ tablespoon of neutral oil in a cast iron skillet / non-stick pan on medium high heat. Place tofu cubes in one layer and cook for 3-4 minutes on each sides, or until most sides are golden brown. Set aside.
  • In a Dutch oven / soup pot, place in about ½ tablespoon of oil and heat over medium high. Add in onion and saute until translucent, about 3-4 minutes. Stir in garlic, ginger and curry paste and cook for another 1-2 minutes until fragrant.
  • Add in coconut milk, water, bell pepper, broccoli, carrot and salt. Bring mixture to a boil, then lower heat to a gentle simmer. Place the lid on and cook for 10-15 minutes, or until veggies have softened, stirring every few minutes.


RED CURRY SOUP WITH COCONUT TOFU * FREISTYLE BY VERENA FREI
Therefore I‘m sharing a recipe for red curry soup with coconut tofu with you! The soup was absolutely delicious, but especially the tofu tasted so great, I don't want to withhold …
From frei-style.com


THAI RED CURRY TOFU WITH MUSHROOMS RECIPE — REGISTERED ...
The coconut red curry sauce is creamy, yet bright and fresh from lime juice and fresh herbs, and packed with spice and complex flavor from the red curry paste and tons of aromatics. The tofu soaks up all the delicious sauce too! For a meatless meal, it’s also packed with umami from the fish sauce and mushrooms.
From rachaelhartleynutrition.com
Estimated Reading Time 5 mins


TOFU RED CURRY (VEGAN!) - THE CONSCIOUS PLANT KITCHEN - TCPK
This Tofu Red Curry Recipe is an easy, healthy vegan Thai curry recipe made with tofu and crunchy vegetables cooked in a creamy red curry coconut sauce. Plus, this recipe is also low-carb and perfect for vegan, low-carb eaters. I love vegan curry recipes as a quick and comforting dinner that all the family loves.
From theconsciousplantkitchen.com
4.9/5 (11)
Total Time 1 hr 10 mins
Category Dinner
Calories 317 per serving


COCONUT CURRY SOUP WITH CRISPY TOFU – SKINNY SPATULA
Instructions. Start by making the crispy tofu. Preheat the oven at 200°C (400°F) and line a baking sheet with parchment paper. Cut the pressed tofu into 1-inch pieces (they will shrink in the oven) and transfer it to a medium mixing bowl. Drizzle with olive oil …
From skinnyspatula.com
Category Soups
Calories 526 per serving
Total Time 45 mins


COCONUT & TOFU THAI RED CURRY - PICK UP LIMES
Directions. In a large pot on high heat, add the oil and sauté the shallots for about 5 minutes, or until translucent and lightly golden. Add splashes of water as needed to de-glaze the pan. Add the garlic and stir for another 2 minutes. Add the potatoes and curry paste, and stir for 1 - 2 minutes to allow the curry paste to toast lightly.
From pickuplimes.com
4.9/5 (26)
Servings 4
Cuisine Indian-Inspired
Category Meal


COCONUT RED CURRY WITH TOFU AND VEGETABLES - THE POLLAN FAMILY
Coconut Red Curry With Tofu And Vegetables 4 servings One 14-ounce package extra firm organic tofu, drained 1 1/2 cups brown basmati rice, rinsed 5 tablespoons extra virgin olive oil 2 1/2 cups broccoli florets 1 cup chopped asparagus, 1-inch pieces 3 garlic cloves, minced 2 teaspoons minced fresh ginger 3/4 tablespoon red curry paste (we like ...
From pollanfamilytable.com
Estimated Reading Time 3 mins


CROCKPOT TOFU RED CURRY - PLANT BASED ON A BUDGET
Instructions. In a skillet over medium-high heat, heat the oil. Addthe tofu and brown until the edges are crisp, about5 minutes. Combine the tofu, baby carrots, potatoes, onions,garlic, ginger, water, coconut milk, red curry paste,bouillon cube, and salt in a slow cooker; mix well. Cover and cook on low for 6 to 8 hours or on high for3 to 4 hours.
From plantbasedonabudget.com
Cuisine Indian
Category Dinner
Servings 4
Total Time 6 hrs 10 mins


FIERY TOFU AND COCONUT CURRY SOUP RECIPE | MYRECIPES
Add curry paste; sauté 1 minute, stirring constantly. Add brown sugar; cook 1 minute. Stir in coconut milk, broth, juice, ginger, and soy sauce. Reduce heat to low; cover and simmer 1 hour. Add carrot; cook for 6 minutes. Add beans, and cook 4 minutes or until vegetables are crisp-tender. Add tofu to pan, and cook 2 minutes. Garnish with ...
From myrecipes.com
4/5 (20)
Total Time 1 hr 20 mins
Servings 6
Calories 224 per serving


RED COCONUT CURRY WITH TOFU - HEALTHY LIVING
Toss tofu in some vegetable oil, salt, and pepper. Roast until golden brown. Meanwhile, make the curry. In a large sauté pan, sauté onions and peppers in remaining vegetable oil until tender and translucent. Add carrots, mushrooms, baby corn and bok choy. Cook until heated through but slightly al dente. Add garlic and ginger and cook until fragrant. Add curry paste and toast until …
From healthylivingmarket.com
Estimated Reading Time 2 mins


VEGAN RED CURRY (WITH PEANUT COCONUT SAUCE)
Add the remaining ingredients excluding the cilantro. This includes pan fried tofu, bok choy, a 400 mL can coconut milk, ¼ C peanut butter, 4 tsp red curry paste, 3 tbsp soy sauce and 1 tbsp lime juice. Stir to combine. Make sure …
From lettucevegout.com
5/5 (1)
Calories 548 per serving
Category Main Course


THAI RED CURRY NOODLE SOUP WITH CRISPY TOFU - PICK UP LIMES
Then add the red curry paste and cook for 1 minute more, stirring throughout. To the large pot, add the bouillon cubes, boiling water, coconut milk, soy sauce, sambal, and bell pepper. Partially cover, and let simmer for 5 minutes. Then add the noodles and greens and let simmer for 3 more minutes. Serve, add the tofu, and your desired garnish, and enjoy! Notes * If you're vegan, be …
From pickuplimes.com
5/5 (69)
Servings 3
Cuisine Asian-Inspired
Category Meal


TOFU COCONUT CURRY RECIPES
Tofu Coconut Curry Recipes COCONUT RED CURRY WITH TOFU. This simple weeknight red curry relies on jarred or canned red curry paste for flavor, which you can find at larger supermarkets and specialty markets. Transfer leftover canned curry paste to a jar, top it with a little oil and store in the refrigerator for up to a month. Or freeze for longer storage. Feel free to …
From tfrecipes.com


COCONUT RED CURRY WITH TOFU | ALLRECIPES
Pour 1/2 of the coconut milk over tofu-vegetable mixture and stir to combine. Mix in sauce mixture until combined. Add as much coconut milk until the mixture is about half liquid and half tofu and vegetables; you may not need all the coconut milk. Cook for 5 minutes until everything is cooked through and the flavors have melded.
From allrecipes.com


THAI RED CURRY WITH TOFU RECIPE - TELEGRAPH.CO.UK
First, cook the rice. Bring a large saucepan of water to the boil, add the rice and stir. Simmer, uncovered, for nine to 10 minutes or until the …
From telegraph.co.uk


COCONUT RED CURRY WITH TOFU RECIPE - FOOD NEWS
Thai Red Curry Tofu Recipe. This is to get rid of excess water in the tofu and is commonly done whenever tofu is used in a recipe. Heat a wok to medium heat and scoop out the thick cream on top of the coconut milk into the wok until it starts to bubble. Then, mix in the red curry paste. Continue to sauté until fragrant. Place the cubed tofu in a large mixing bowl. Drizzle with the …
From foodnewsnews.com


COCONUT RED CURRY WITH TOFU - ALL INFORMATION ABOUT ...
Thai Coconut Curry Tofu - Choosing Chia new choosingchia.com. This Thai Coconut Curry Tofu is made with Thai red curry paste and coconut milk for a delicious tofu dish that comes together in just 30 minutes! Serve it with jasmine rice, rice noodles or your favourite vegetables! Thai Red Curry made vegetarian
From therecipes.info


MEERA SODHA’S VEGAN RECIPE FOR TOFU AND COCONUT CURRY ...
Tofu and coconut curry with turmeric and Thai basil. I use a brand of tofu (Tofoo) that doesn’t need pressing, but if you use any other firm or extra-firm tofu, it …
From theguardian.com


LENTIL AND TOFU COCONUT CURRY RECIPE - FOOD NEWS
Once hot, add oil or water, shallot (optional), garlic, and ginger (start with lesser quantity, and add more to taste as desired). Sauté for 2–3 minutes, stirring frequently. Then add salt, curry powder, turmeric, and cayenne and cook for 1 minute more. Lower heat to low. Add coconut milk and coconut sugar (or maple syrup) and stir to combine.
From foodnewsnews.com


COCONUT RED CURRY WITH TOFU RECIPES
2016-08-15 · This Thai red curry tofu recipe is pretty simple to make, thanks to the magic of red curry paste. Red curry paste is a premade blend of chili peppers with flavoring ingredients like ginger, garlic, onion, and fish sauce. Mixed with coconut milk and a bit of broth, it creates an easy Thai curry - although you can always flavor it up more like I did, with additional garlic, onions ...
From tfrecipes.com


THAI COCONUT CURRY TOFU - ALL INFORMATION ABOUT HEALTHY ...
Thai Coconut Curry Tofu - Choosing Chia best choosingchia.com. This Thai Coconut Curry Tofu is made with Thai red curry paste and coconut milk for a delicious tofu dish that comes together in just 30 minutes! Serve it with jasmine rice, rice noodles or your favourite vegetables! Thai Red Curry made vegetarian
From therecipes.info


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