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.
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 RED CURRY WITH TOFU
This recipe is delicious and something I worked on perfecting over a couple years' time. Feel free to adjust it to your preference, using tofu or chicken (I've done both, but I think the tofu absorbs the sauce better), add the veggies you want, and adjust the red curry paste and Golden Mountain® sauce to your preference. Best served over white jasmine or basmati rice or vermicelli noodles.
Provided by Rachel Maxey Miles
Categories Vegetarian Curry
Time 50m
Yield 4
Number Of Ingredients 16
Steps:
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed according to package directions, 20 to 25 minutes. Keep warm.
- Meanwhile, heat oil in a skillet over medium heat. Add tofu and cook until it begins to brown, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add carrots, bell pepper, and green onions and cook until vegetables are tender and tofu is browned, 20 to 25 minutes.
- While the tofu and vegetables are cooking, combine soy sauce, seasoning sauce, red curry paste, brown sugar, fish sauce, and oyster sauce in a small bowl until well blended.
- 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.
- Serve curry over jasmine rice and garnish with fresh cilantro.
Nutrition Facts : Calories 573.7 calories, Carbohydrate 53.9 g, Fat 35.5 g, Fiber 3.7 g, Protein 14.8 g, SaturatedFat 20.5 g, Sodium 896.9 mg, Sugar 6.7 g
COCONUT CURRY JASMINE RICE
I love rice, but sometimes plain white rice or rice cooked in broth just isn't enough - found this at myrecipes.com and am saving for when I'm in one of those moods. :)
Provided by Pinay0618
Categories Rice
Time 25m
Yield 3 1/2 cups
Number Of Ingredients 10
Steps:
- Melt butter in a medium saucepan.
- Add onion, and sauté until tender.
- Add curry powder and rice; cook 2 minutes.
- Stir in remaining ingredients.
- Bring to a boil; cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove bay leaf.
- *Note: Equal parts regular coconut milk and water may be substituted for light coconut milk.
Nutrition Facts : Calories 297.5, Fat 4.9, SaturatedFat 2.8, Cholesterol 11.2, Sodium 484.3, Carbohydrate 58.7, Fiber 2.8, Sugar 9.5, Protein 4.9
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COCONUT CURRIED TOFU WITH GREEN JASMINE RICE RECIPE
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- 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.
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