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Curried Tofu

54
  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, April 2004

Ingredients

  • 1 container (14 ounces) firm or extra-firm tofu, drained
  • 2 tablespoons vegetable oil
  • 1 small onion, halved and thinly sliced
  • 1 tablespoon curry powder
  • Coarse salt and ground pepper
  • 4 garlic cloves, minced
  • 1/2 cup lite coconut milk
  • 1 box (10 ounces) frozen green beans, defrosted
  • 4 plum tomatoes, halved lengthwise and cut crosswise into 1/2-inch pieces (3 cups)
  • Cooked white rice, for serving (optional)

Directions

  1. 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.

  2. 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.

  3. 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.

Reviews Add a comment

  • luriol
    26 JUL, 2015
    I made this one twice. The first time mostly as per recipe (except fresh green beens and regular coconut milk). I agree with the other reviewers, not bad, relatively simple, but too bland. The second time I added an additional 1/4 tsp cayenne pepper, 1/2 teaspoon fresh ground ginger and 1/2 teaspoon sugar. Otherwise the same. I thought this did a lot to zip up the flavor.
    Reply
  • MS10688918
    26 JUN, 2013
    I made this & added green pepper & used fresh sugar snap peas in place of the frozen greeen beans. My husband liked it but I felt that the other reviewers were correct. It is pretty bland. Probably will not be made again.
    Reply
  • Marboo
    23 MAR, 2012
    This dish is so yummy. I use fresh baby green beans or Chinese snow peas and fresh peas, and I cut the tofu into smaller triangles.
    Reply
  • logostudy
    16 FEB, 2012
    Takes much longer than the 15 minutes it says at the top. Very colorful, but not delicious
    Reply
  • Terripaints
    11 JAN, 2011
    I added extra curry powder, a green pepper, water chestnuts, cumin, lime juice and shredded coconut to the rice. I liked it and encourage others to embellish on this basic recipe . . . to your own taste.
    Reply
  • phibaloo
    22 OCT, 2010
    Not very flavorful. wouldn't recommend it.
    Reply