This recipe has become a favorite in our test kitchen, especially among those of us who were unfamiliar with (or unaware of the many ways of preparing) tofu.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Halve tofu horizontally and then crosswise to make 4 rectangles. Cut each rectangle into 2 triangles. Press tofu as directed on page 111.

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  • Heat 1 tablespoon oil in a large (12-inch) nonstick skillet over medium-high heat. Cook tofu, turning once, until golden brown, about 10 minutes. Transfer to a plate.

  • Reduce heat to medium. Add remaining tablespoon oil, onion, and curry powder. Season generously with salt and pepper. Cook, stirring often, until onion is soft, about 5 minutes. Add garlic; cook 1 minute.

  • Reduce heat to medium-low. Add half-and-half and 1/2 cup water; bring to a gentle simmer. Add tofu and green beans. Cover; cook until beans are bright green, about 2 minutes. Uncover; add tomatoes. Cook until soft, 3 to 4 minutes. Serve over rice.

Cook's Notes

We used half-and-half in this recipe instead of coconut milk, which is often used in curries, to reduce the fat and calories. To use coconut milk, keep the pot over low heat to prevent the milk from boiling and separating.

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