Thai Tofu And Squash Curry Recipes

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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

THAI TOFU AND SQUASH CURRY



Thai Tofu and Squash Curry image

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

1 lb firm tofu or 1 lb extra firm tofu, drained
1 small butternut squash (about 2 lb/1 kg)
1 tablespoon vegetable oil
1 onion, sliced
2 garlic cloves, minced
2 teaspoons Thai red curry paste
14 ounces light coconut milk
1/2 cup vegetable stock
2 tablespoons soy sauce
1 tablespoon packed brown sugar
1 tablespoon fish sauce or 1 tablespoon soy sauce
1/2 teaspoon salt
1 sweet red pepper, thinly sliced
1/4 cup chopped fresh cilantro
2 tablespoons lime juice
2 tablespoons salted peanuts, chopped

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



Spicy Thai Tofu Curry image

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

1 cup unsweetened coconut cream
1 cup coconut water
1 1/2 tablespoons curry powder
1/2 teaspoon kashmiri chili powder or 1/2 teaspoon cayenne
1 serrano peppers or 1 finger chili, minced
1 tablespoon litehouse freeze dried lemongrass
1 teaspoon fresh grated ginger
4 garlic cloves, grated
3 tablespoons tamari
2 baby leeks or 1 large leek, thinly sliced
1 oriental yam, peeled and diced (AKA Japanese Sweet potato, red skin or white flesh)
1 purple sweet potato, peeled and diced
1 delicata squash, peeled, seeded and diced
1 1/2 lbs firm tofu, cut into 1/2-inch cubes
1 cup unsweetened cashew milk
1 (8 ounce) can shredded bamboo shoots
7 ounces snow peas, halved
1 green bell pepper, sliced
10 ounces baby spinach leaves

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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