Tofu and Vegetable Curry With Rice

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Photo by David Prince
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 534 calories
    • Fat 26 g
    • Sat Fat 12 g
    • Cholesterol 3 mg
    • Sodium 305 mg
    • Protein 19 g
    • Carbohydrate 60 g
    • Sugar 8 g
    • Fiber 8 g
    • Iron 6 mg
    • Calcium 328 mg
  • March 2012

Ingredients

  1. Check 1cup long-grain white rice
  2. Check 2tablespoons canola oil
  3. Check 1 14-ounce package extra-firm tofu, drained and cut into 3/4-inch cubes
  4. Check 4 carrots, cut into 3/4-inch pieces
  5. Check 1 onion, thinly sliced
  6. Check 1tablespoon grated fresh ginger
  7. Check 2tablespoons Thai red curry paste
  8. Check 2cups low-sodium vegetable broth
  9. Check 1cup coconut milk
  10. Check 2cups frozen okra
  11. Check 1/2cup torn fresh basil leaves

Directions

  1. Cook the rice according to the package directions.
  2. Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, tossing occasionally, until golden, 4 to 5 minutes; transfer to a plate.
  3. Heat the remaining tablespoon of oil in the skillet. Add the carrots, onion, and ginger and cook, stirring occasionally, until the vegetables begin to soften, 3 to 5 minutes. Mix in the curry paste.
  4. Add the broth and coconut milk to the skillet and bring to a simmer. Add the tofu and okra and cook, stirring occasionally, until the vegetables are tender, 6 to 8 minutes. Sprinkle with the basil and serve with the rice.