Tofu and Vegetable Curry With Rice

Tofu and Vegetable Curry With Rice
David Prince
Mild tofu gets a burst of flavor from Thai red curry paste, grated ginger, coconut milk, and basil.

Get the recipe for Tofu and Vegetable Curry With Rice.
Serves 4
preparation
25
minutes
cooking
25
minutes

Ingredients

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

 

Dawn Perry
March 2012

Nutritional Information

  • Per Serving
  • Calories 534
  • 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
What does this mean? See Nutrition 101.