Thai Curry With Tofu Recipes
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
TOFU RED THAI CURRY
Quick tasty red Thai curry
Provided by benbisset
Time 26m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Squeeze excess water from tofu, chop into cubes and season with salt and pepper. Add groundnut oil to pan, heat to a medium high, fry tofu turning occasionally until golden. Remove from pan.
- Fry curry paste, lemon grass, ginger and chilli for 30-40 seconds.
- Add vegtables and fry for 2-3 mins.
- Add fish sauce, coconut milk, palm sugar tofu and bring to gentle simmer.
- Remove from heat, add basil and serve.
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 BAKED TOFU
I'm always on the lookout for simple baked tofu recipes. This one is influenced by Thai cuisine. The fiery curry flavored tofu is crispy on the outside and creamy on the inside. The recipe was found in The Giant Book of Tofu Cooking.
Provided by Dreamer in Ontario
Categories Soy/Tofu
Time 50m
Yield 24 triangles
Number Of Ingredients 3
Steps:
- Cut each block of tofu in three slices that are about 1/2 inch thick.
- Stack the slices, then cut through all the layers diagonally, making an 'x' (The resulting shapes will look like triangles),.
- Combine the curry paste and soy sauce.
- In a lightly oiled baking dish, arrange the tofu triangles; cover them with the curry paste and soy sauce mixture (I like to skip the oil and line my dish with parchment paper. It helps with the clean up, too) .
- Bake at 350F for 45 minutes, turning twice during the baking process.
THAI CURRY WITH TOFU
My cousin Julie learned this recipe when her sister, Abi, worked in Thailand. Julie throws in whatever vegetables she happens to have on hand, and the results are always outstanding. Instead of tofu, try substituting raw, peeled shrimp or scallops, chicken breasts, or fish fillets. Notice that this recipe does not call for water to hydrate the rice. The coconut milk provides enough liquid to cook the rice and make a wonderful curry sauce. It doesn't seem to make any difference whether you use regular coconut milk or "lite." Thai curry paste comes in yellow, red, and green-each works beautifully in this dish. Try the Mae Ploy brand found at Asian markets. Use more or less to taste; the amount here gives mild to medium heat.
Yield serves 2
Number Of Ingredients 13
Steps:
- Preheat the oven to 450°F.
- Spray the inside and lid of a cast-iron Dutch oven with canola oil.
- Rinse the rice in a strainer under cold water until the water runs clear. Pour the rice into the pot and smooth into an even layer.
- Arrange the tofu on top of the rice. Top with layers of the zucchini, bamboo shoots, and bell peppers.
- In a medium bowl, whisk together the coconut milk, curry paste, fish sauce, sugar, paprika, and lime juice. (Be aware that coconut milk separates into liquid and solids when stored; be sure to use the entire contents of the can.) Whisk until the curry paste and sugar are dissolved. Pour the mixture evenly over the contents of the pot.
- Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
- Calories: 786
- Protein: 17g
- Carbohydrates: 92g
- Fat: 41g
- Cholesterol: 1mg
- Sodium: 404mg
- Fiber: 7g
THAI EGGPLANT CURRY WITH TOFU
I like to make my own curry paste, because it intensifies the flavor of the curry immensely. Besides curry paste, all you need are eggplant and tofu. Serve over rice.
Provided by lilofrance
Categories World Cuisine Recipes Asian Thai
Time 25m
Yield 3
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon oil in a wok or skillet and saute eggplant in batches on both sides until browned, 3 to 5 minutes per side, adding more oil as needed.
- Combine cilantro roots, onion, chile peppers, garlic, sugar, lime juice, and fish sauce in a mortar; crush with a pestle into a soft paste.
- Heat 1 tablespoon oil in a wok or skillet over high heat, add curry paste and stir-fry for 1 minute. Add eggplant, cover, and cook for 3 minutes. Mix in tofu and Thai basil.
Nutrition Facts : Calories 274.1 calories, Carbohydrate 32.7 g, Fat 13.9 g, Fiber 7.2 g, Protein 11.7 g, SaturatedFat 2.1 g, Sodium 801.3 mg, Sugar 20.1 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.
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