Thai Coconut Curry Tofu With Bell Pepper Cilantro Lime Rice Food

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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

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 COCONUT CURRY TOFU WITH BELL PEPPER & CILANTRO LIME RICE



Thai Coconut Curry Tofu with Bell Pepper & Cilantro Lime Rice image

Is there anything more comforting than Thai curry? There's just something calming about swirling creamy coconut milk and warm curry spices with tender bell pepper and seared tofu. The flavors meld together with a hint of lime for a soothing blend of sweet and savory, and then everything's spooned over buttery jasmine rice and sprinkled with fresh cilantro. Dinnertime stressin' you out? No worries with curry!

Provided by HelloFresh

Categories     main course

Time 40m

Number Of Ingredients 15

¾ cup Jasmine Rice
1 unit Bell Pepper
1 unit Lime
¼ ounce Cilantro
1 unit Tofu
1 teaspoon Garlic Powder
1 tablespoon Curry Powder
1 unit Coconut Milk
2 unit Veggie Stock Concentrate
1 ounce Sweet Thai Chili Sauce
1 teaspoon Chili Flakes
1 tablespoon Cooking Oil
1 teaspoon Sugar
Kosher Salt
Pepper

Steps:

  • • In a small pot, combine rice, 1 1⁄4 cups water (2 1⁄4 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
  • • Wash and dry produce. • Core, deseed, and dice bell pepper into 3⁄4-inch pieces. Zest and quarter lime (for 4 servings, zest one lime and quarter both). Finely chop cilantro.
  • • Open and drain tofu; press out excess water with paper towels. Halve crosswise, then stand tofu upright and halve vertically. Lay flat and cut into 3⁄4-inch cubes. Season with salt and pepper. • Heat a large drizzle of oil in a large, preferably nonstick, pan over medium- high heat. Add tofu and cook, undisturbed, until lightly browned on bottom, 2-3 minutes.
  • • Add bell pepper and a pinch of salt to pan with tofu. Cook, stirring occasionally, until bell pepper is softened and lightly browned and tofu is lightly browned all over, 5-7 minutes.
  • • Stir garlic powder and 2 tsp curry powder (4 tsp for 4 servings) into pan with tofu and bell pepper. (TIP: Use more curry powder if you like a stronger flavor!) Cook for 1 minute. • Thoroughly shake coconut milk in container before opening. Stir in coconut milk, chili sauce, stock concentrates, juice from half the lime, and 1 tsp sugar (2 tsp for 4). Bring to a boil, then reduce heat to medium low. • Simmer until sauce has thickened and veggies are tender, 4-6 minutes. (TIP: If sauce thickens before veggies are tender, add splashes of water). Taste and season with salt and more lime juice if desired. Turn off heat.
  • • Fluff rice with a fork; stir in half the lime zest (all for 4 servings), half the cilantro, and a drizzle of oil. Season with salt and pepper. • Divide rice between shallow bowls and top with curry tofu. Garnish with remaining cilantro and a pinch of chili flakes if desired. Serve with any remaining lime wedges on the side.

Nutrition Facts : Calories 770 kcal, Fat 34 g, SaturatedFat 17 g, Carbohydrate 92 g, Sugar 17 g, Protein 21 g, Fiber 2 g, Cholesterol 0 mg, Sodium 510 mg

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.

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