Curried Tofu With Rice Recipes

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CURRIED TOFU WITH RICE



Curried Tofu with Rice image

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

1 package (12.3 ounces) extra-firm tofu, drained and cubed
1 teaspoon seasoned salt
1 tablespoon canola oil
1 small onion, chopped
3 garlic cloves, minced
1/2 cup light coconut milk
1/4 cup minced fresh cilantro
1 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups cooked brown rice

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 :

THAI CURRY TOFU



Thai Curry Tofu image

Curried tofu made with coconut milk.

Provided by Shelita

Categories     Main Dish Recipes     Curries     Vegetarian

Time 45m

Yield 4

Number Of Ingredients 11

1 tablespoon canola oil
1 (12 ounce) package extra-firm tofu, drained and cubed
1 tablespoon seasoned salt, or to taste
1 tablespoon butter or margarine
1 small onion, chopped
3 cloves garlic, minced
1 (10 ounce) can coconut milk
2 teaspoons curry powder
½ teaspoon salt
¼ teaspoon ground black pepper
¼ cup chopped fresh cilantro

Steps:

  • Heat oil in a large skillet over medium-high heat. Add tofu cubes, season with seasoned salt and fry until golden on all sides, stirring occasionally, about 15 minutes. Remove to paper towels, and set aside.
  • Melt butter or margarine in the same skillet over medium heat. Add the onion and garlic; cook and stir until tender. Stir in coconut milk, curry powder, salt, pepper and cilantro. Return the tofu to the skillet. Simmer over low heat for 15 minutes, stirring occasionally.

Nutrition Facts : Calories 281.9 calories, Carbohydrate 7.5 g, Cholesterol 7.6 mg, Fat 25.7 g, Fiber 1.9 g, Protein 10.3 g, SaturatedFat 15.2 g, Sodium 1017.7 mg, Sugar 1.2 g

TOFU RED CURRY WITH RICE NOODLES



Tofu Red Curry with Rice Noodles image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 8-ounce package brown rice pad thai or stir-fry noodles
1/4 cup Thai red curry paste
1 14-ounce can light coconut milk
1 2-inch piece fresh ginger, peeled and cut into thin matchsticks
1 tablespoon packed brown sugar
2 cups peeled chopped butternut squash (1-inch pieces)
2 cups haricots verts, trimmed and halved
1 red bell pepper, thinly sliced
1 tablespoon fish sauce
Kosher salt
1 14-ounce package extra-firm tofu, drained and cut into 1/2-inch cubes
Fresh basil and lime wedges, for serving

Steps:

  • Cook the noodles as the label directs. Drain and set aside.
  • Meanwhile, heat a large pot over medium-high heat. Add the curry paste and cook, stirring constantly, until it turns deep red, 30 seconds to 1 minute. Stir in the coconut milk, ginger and brown sugar. Increase the heat to high and bring to a vigorous simmer. Stir in the squash, haricots verts and bell pepper. Cover, reduce the heat to medium and cook until the squash is just tender and the beans and bell pepper are crisp-tender, about 10 minutes.
  • Stir in the fish sauce and season with salt. Stir in the tofu and cook, uncovered, until warmed through, about 1 minute. Divide the noodles and curry mixture among bowls. Top with basil and serve with lime wedges.

Nutrition Facts : Calories 470, Fat 14 grams, SaturatedFat 8 grams, Cholesterol 0 milligrams, Sodium 780 milligrams, Carbohydrate 71 grams, Fiber 9 grams, Protein 18 grams, Sugar 12 grams

TOFU CURRY



Tofu Curry image

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

2 onions, chopped
1 garlic clove, chopped
2 tomatoes, diced
1 tablespoon gingerroot, chopped
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
2 teaspoons ground allspice
1 tablespoon fresh thyme leave
2 jalapeno peppers or 2 teaspoons cayenne pepper
1 cup water or 1 cup vegetable stock
1 1/2 lbs tofu, diced

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

BAKED CURRY TOFU



Baked Curry Tofu image

I didn't have much in the fridge for dinner one night, aside from tofu, ketchup and curry powder, and so I decided to put it all together. It ended up tasting great, and my daughter loves it!

Provided by Katie Lee Biegel

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 9

1/4 cup ketchup
1 tablespoon unsalted butter, melted
1 tablespoon maple syrup
1/2 teaspoon curry powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 block extra-firm tofu, well-drained and cut into 1-inch cubes
Kosher salt and freshly ground black pepper
Serving suggestions: cooked brown rice, steamed broccoli and cubed mango

Steps:

  • Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
  • In a large bowl, mix together the ketchup, butter, maple syrup, curry powder, garlic powder and onion powder. Add the tofu and gently toss to combine, taking care not to break up the pieces, and season with salt and pepper.
  • Arrange the tofu on the prepared baking sheet. Bake until the tofu is nicely browned and crispy and the sauce has caramelized, about 30 minutes. Serve over brown rice with steamed broccoli and fresh cubed mango.

CURRIED TOFU STIR-FRY



Curried Tofu Stir-Fry image

Discover tofu with this Asian-inspired stir-fry from Trisha Kruse of Eagle, Idaho. Says Trisha, "This recipe is a tasty way to introduce your family to tofu. The blend of flavors really makes this meatless main dish appeal to folks who have never tried tofu."

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 18

1 can (13.66 ounces) light coconut milk
1/4 cup reduced-sodium soy sauce
2 tablespoons cornstarch
1-1/2 teaspoons curry powder
1 teaspoon minced fresh gingerroot
1 teaspoon hoisin sauce
1/2 teaspoon salt
1/2 teaspoon brown sugar
1/2 teaspoon chili powder
1/2 teaspoon crushed red pepper flakes
1 package (16 ounces) firm tofu, drained and cubed
2 teaspoons canola oil
1 medium sweet yellow pepper, julienned
1/2 pound sliced fresh mushrooms
8 green onions, cut into 1-inch pieces
4 cups shredded cabbage
4 plum tomatoes, chopped
3 cups hot cooked brown rice

Steps:

  • In a small bowl, combine the first 10 ingredients; set aside. In a large nonstick skillet or wok coated with cooking spray, stir-fry tofu in oil for 2-3 minutes or until heated through. Remove and keep warm. , In the same pan, stir-fry yellow pepper for 1 minute. Add mushrooms and onions; stir-fry 2 minutes longer. Add cabbage and tomatoes; stir-fry for 2 minutes., Stir coconut milk mixture and add to skillet; bring to a boil. Return tofu to skillet. Cook and stir for 1-2 minutes or until thickened and vegetables are crisp-tender. Serve with rice.

Nutrition Facts : Fat 11 g fat (4 g saturated fat), Cholesterol trace cholesterol, Sodium 658 mg sodium, Carbohydrate 38 g carbohydrate, Fiber 5 g fiber, Protein 12 g protein.

COCONUT CURRIED TOFU WITH GREEN JASMINE RICE



Coconut Curried Tofu with Green Jasmine Rice image

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

1/4 cup unsweetened dried shredded coconut
1 3/4 cups water
1 teaspoon salt
1 cup jasmine rice or 1 cup basmati rice
1 cup coarsely chopped fresh cilantro (packed)
3/4 cup unsweetened light coconut milk
4 teaspoons minced fresh ginger
1 tablespoon fresh lime juice
2 cloves garlic, minced
2 tablespoons vegetable oil
16 ounces extra firm tofu, drained,patted dry,cut into 1/2 inch cubes
1/2 cup thinly sliced green onion
2 teaspoons curry powder
1 teaspoon ground cumin
1/8 teaspoon dry crushed red pepper
1 cup whole small cherry tomatoes
2 tablespoons chopped peanuts

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



Coconut Curried Tofu with Green Beans and Coconut Rice image

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

½ cup water
½ cup coconut milk
½ cup uncooked white rice
½ teaspoon butter
3 ounces firm tofu, cubed
1 cup fresh green beans, rinsed and trimmed
¼ teaspoon curry powder
¼ cup coconut milk

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

CURRIED TOFU



Curried Tofu image

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes

Time 15m

Number Of Ingredients 10

1 container (14 ounces) firm or extra-firm tofu, drained
2 tablespoons vegetable oil
1 small onion, halved and thinly sliced
1 tablespoon curry powder
Coarse salt and ground pepper
4 garlic cloves, minced
1/2 cup lite coconut milk
1 box (10 ounces) frozen green beans, defrosted
4 plum tomatoes, halved lengthwise and cut crosswise into 1/2-inch pieces (3 cups)
Cooked white rice, for serving (optional)

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

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