THAI CURRY TOFU
Curried tofu made with coconut milk.
Provided by Shelita
Categories Main Dish Recipes Curries Vegetarian
Time 45m
Yield 4
Number Of Ingredients 11
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
THAI TOFU AND SQUASH CURRY
Make and share this Thai Tofu and Squash Curry recipe from Food.com.
Provided by Roosie
Categories Soy/Tofu
Time 45m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Pat tofu dry with paper towels; cut into 3/4-inch (2 cm) cubes. Set aside.
- Peel and seed squash; cut into 3/4-inch cubes to make 3 cups. Set aside.
- In skillet, heat oil over medium heat; cook onion, garlic and curry paste, stirring occasionally, until onion is softened, about 5 minutes.
- Add squash, coconut milk, stock, soy sauce, sugar, fish sauce and salt; bring to boil.
- Reduce heat to low; partially cover and simmer until squash is almost tender, about 12 minutes.
- Add red pepper; simmer for 5 minutes. Add tofu; simmer until heated through, about 2 minutes.
- (Make-ahead: Let cool for 30 minutes. Refrigerate, uncovered, in airtight container until cold. Cover and refrigerate for up to 1 day. Reheat to continue.)
- Stir in cilantro and lime juice; sprinkle with peanuts.
Nutrition Facts : Calories 198, Fat 8, SaturatedFat 1.3, Sodium 820.1, Carbohydrate 26.4, Fiber 4.9, Sugar 8.1, Protein 10.1
SPICY THAI TOFU CURRY
Adapted from Vegetarian Comfort, this pot of veggies and tofu is perfectly spicy without blowing your head off, and creamy without being too rich or heavy.
Provided by YummySmellsca
Categories Curries
Time 3h
Yield 8 bowls, 8 serving(s)
Number Of Ingredients 19
Steps:
- In a large pot, whisk together the coconut cream, coconut water, curry powder, chili powder, minced chili, lemongrass, ginger, garlic and tamari.
- Bring to a simmer and cook, stirring occasionally, for 10 minutes.
- Add leeks, yam, potato, squash and tofu. Cook for 5 minutes.
- Stir in cashew milk and bamboo shoots.
- Bring to a low boil and cook for 1 hour, stirring occasionally.
- Add snow peas and green pepper, cook 5 minutes.
- Remove from heat and stir in baby spinach.
- Serve over rice.
Nutrition Facts : Calories 152.9, Fat 4.2, SaturatedFat 0.8, Sodium 426.1, Carbohydrate 21, Fiber 5.3, Sugar 4.1, Protein 11.4
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