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
AMAZING SIMPLE THAI TOFU
You'd never guess it's Tofu! Peanut and ginger flavors combine to create a wonderful Asian-flavored dish that everyone will love. Serve over white rice.
Provided by ROSEGRABOWSKI
Categories World Cuisine Recipes Asian Thai
Yield 4
Number Of Ingredients 9
Steps:
- Heat olive oil and sesame oil in a skillet over medium-high heat. Reduce heat to medium, and cook green onions for one minute. Add tofu, and continue cooking 4 minutes more, sprinkling with soy sauce halfway through. Gently stir in the peanut butter and ginger, being careful not to break the tofu, until well incorporated.
- Remove from heat, and toss in coconut. Transfer to a serving dish, and sprinkle with sesame seeds.
Nutrition Facts : Calories 284.7 calories, Carbohydrate 10.6 g, Fat 20.5 g, Fiber 4.3 g, Protein 20.1 g, SaturatedFat 3.9 g, Sodium 178.6 mg, Sugar 2.9 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
THAI TOFU AND BUTTERNUT SQUASH STEW
Steps:
- Heat 1 tablespoon oil in a Dutch oven over medium-high heat. Add leeks; sauté 3 minutes. Add ginger, serrano, and garlic, and sauté 1 minute. Stir in soy sauce, curry, and sugar. Add water, squash, mushrooms, salt, and coconut milk; bring to a boil. Reduce heat; simmer 15 minutes. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tofu; sauté 12 minutes or until golden brown, stirring occasionally. Add tofu, peanut butter, and juice to squash mixture. Serve over rice; sprinkle evenly cilantro.
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