Thai Tofu Wred Curry Sauce Over Coconut Scallion Rice 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

Thai Curry Tofu image

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

Ingredients

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

COCONUT RED CURRY WITH TOFU

This simple weeknight red curry relies on jarred or canned red curry paste for flavor, which you can find at larger supermarkets and specialty markets. Transfer leftover canned curry paste to a jar, top it with a little oil and store in the refrigerator for up to a month. Or freeze for longer storage. Feel free to substitute other vegetables for the mushrooms and snow peas, though you might have to increase the cooking time slightly if using something dense like carrot or cubed winter squash.

Provided by Melissa Clark

Categories quick, main course

Time 30m

Yield Serves 4

Number Of Ingredients 16

Coconut Red Curry With Tofu image

Steps:

Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.
Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.
Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.

Nutrition Facts : @context http, Calories 281, UnsaturatedFat 7 grams, Carbohydrate 18 grams, Fat 20 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 12 grams, Sodium 561 milligrams, Sugar 6 grams

Ingredients

14 ounces extra-firm tofu
1 tablespoon peanut or safflower oil
1-inch ginger root, peeled and minced
2 shallots or 1 small onion, minced
2 garlic cloves, minced
1 Thai chile or 2 serrano peppers, seeded and thinly sliced
2 tablespoons chopped cilantro stems
8 ounces cremini mushrooms, quartered
1/2 teaspoon sea salt, more to taste
3 tablespoons prepared red curry paste
1 cup unsweetened coconut milk
2 teaspoons Asian fish sauce
Zest and juice of 1 lime
1 cup snow peas
Basil and/or cilantro leaves, for garnish
Brown or white rice, for serving

THAI TOFU W/RED CURRY SAUCE OVER COCONUT SCALLION RICE

I got this from a friend who adapted it from Vegetarian Planet cookbook. The rice is especially good the next day.

Provided by Chandra M

Categories Curries

Time 45m

Yield 4 serving(s)

Number Of Ingredients 15

Thai Tofu W/Red Curry Sauce over Coconut Scallion Rice image

Steps:

If using lime leaves (dried), soak in hot water for 30 minutes.
Bring coconut milk, 2 1/2 cups water, 1 tsp salt to a boil, then add rice.
Cover the pan and reduce heat to lowest setting.
Cook for 25 minutes.
Pan fry tofu until golden brown.
Drain on papertowel & set aside.
Chop lime leaves in small pieces.
In a food processor or blender, combine lime rind/leaves, 2/3 cup cilantro, garlic, & peanuts.
Run the machine in spurts.
With the machine running, add the fish sauce & 3 TBSP oil, then the chili sauce.
Transfer mixture to bowl.
Put broccoli and 1/2 cup water in pan.
Cover and steam for 2 minutes.
Add sauce, stir for 1 minute, then add tofu.
Stir scallions into rice.
Serve tofu curry over rice.

Nutrition Facts : Calories 838.3, Fat 53.4, SaturatedFat 18.1, Sodium 1075.6, Carbohydrate 75, Fiber 8, Sugar 8.4, Protein 20.2

Ingredients

1 1/2 teaspoons lime zest, grated or 10 dried kaffir lime leaves
1 1/4 cups coconut milk
2 3/4 cups water
1 teaspoon salt
1 1/2 cups jasmine rice (or basmati or other long grain)
2/3 cup cilantro, chopped
2 tablespoons cilantro, chopped for garnish
2 large garlic cloves
1/4 cup unsalted dry roasted peanuts
1 tablespoon fish sauce or 1/2 teaspoon salt
1/2 cup canola oil (3 TBSP in sauce, remainder to fry tofu)
1 tablespoon chili sauce (such as sriracha, to taste)
1 (16 ounce) package firm tofu, cut in 1/2-inch cubes
2 cups broccoli, cut in small pieces
1 cup scallion, chopped (white & green parts)

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