Tuesday, April 5, 2016

Curried Tofu with Rice Recipe

Curried Tofu with Rice Recipe

I made two curries tonight. The previous was the red curry from the NYT. This one was a milder yellow curry from A Taste of Home, and I really liked the way it turned out! I've made modifications to the original recipe, which you can find here.

Time Required: 35 minutes
Servings: 4

  • 1 tablespoon extra virgin olive oil
  • 1 small organic onion, chopped
  • 3 organic garlic cloves, minced
  • 8 oz organic baby bella mushrooms, sliced
  • 1 organic broccoli crown, chopped
  • 2 organic carrots, sliced 
  • 1/2 cup light organic coconut milk
  • 1/4 cup minced fresh cilantro
  • 1 teaspoon curry powder
  • 1 14 oz package extra-firm organic tofu, drained and cubed
  • 1 1/4teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups cooked organic brown rice

  1. In a skillet, sauté onion and garlic in olive oil for 1-2 minutes or until crisp-tender. 
  2. Add mushrooms, broccoli, and carrots. Stir for 5 minutes
  3. Stir in the coconut milk, cilantro, curry, salt and pepper. Bring to a boil. 
  4. Reduce heat; simmer, uncovered, for 4-5 minutes or until sauce is slightly thickened. 
  5. Stir in tofu; heat through. 
  6. Serve with rice.

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