CURRIED TOFU WITH RICE
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
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 :
CURRIED TOFU
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Time 15m
Number Of Ingredients 10
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
BROTHY THAI CURRY WITH SILKEN TOFU AND HERBS
A jarred red curry paste is the central flavor of this wonderfully restorative and nourishing broth. Coconut milk lends a subtle creaminess, and the cherry tomatoes become bright little jammy bursts. You can use fresh tomatoes when in season, but canned tomatoes do just as well. Ladle the piping hot broth over seasoned tofu pieces and fresh herbs: The delicate silken tofu used here will absorb big flavors from the surrounding liquid.
Provided by Yewande Komolafe
Categories weeknight, soups and stews, main course
Time 30m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Pat the tofu blocks dry with a clean kitchen or paper towel. Cut each block into 3 slices.
- Heat a medium Dutch oven or heavy-bottomed pot over medium-high. Add the oil and shallots, and stir until softened, 2 minutes. Add the garlic, ginger and curry paste, stir, and cook until fragrant and the paste turns deep red, 2 minutes. Add the tomatoes, stir and bring to a simmer. Simmer until the tomato juices thicken slightly, 4 minutes.
- Pour in the vegetable stock, stir, increase the heat to high and bring to a boil. Reduce the heat to medium and simmer to slightly reduce the liquid, 10 minutes. Stir in the coconut milk, season to taste with salt and remove from the heat.
- While the broth is simmering, divide the soft tofu into 6 bowls. Break each slice into 4 or 5 pieces. Season each bowl of tofu with 2 teaspoons of soy sauce and a few cracks of black pepper, and top with about ¼ cup of the fresh herb mix.
- Ladle the hot broth and tomatoes over the bowls of silken tofu. Top with sliced scallions and serve hot, with lime wedges for squeezing.
CURRIED TOFU WITH SOY SAUCE
Steps:
- Put the oil in a 10- or 12-inch nonstick skillet over medium-high heat. A minute later, add the onion and cook, stirring occasionally, until the edges of the onion pieces are well browned, about 10 minutes (for best flavor, the onions must brown but not burn). Add the curry powder and cook, stirring, for 30 seconds or so; add the nuts and cook, stirring occasionally, for about a minute.
- Add the coconut milk. Stir, bring to a boil, and reduce the heat to medium. Add the tofu, stir, and let the tofu heat through for about 3 minutes. Stir in the soy sauce, then taste and adjust the seasoning with soy sauce, salt, and/or cayenne as necessary. Serve.
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