Best 7 Coconut Curried Tofu With Green Beans And Coconut Rice Recipes

VEGETARIAN TOFU CASHEW COCONUT CURRY

Steps:

• Add coconut oil to a large pot and place over medium high heat. Add in garlic, ginger, jalapeno, sweet potato, cauliflower, bell pepper, and carrots. Saute for 10 minutes, stirring frequently, until carrots start to soften.
• Next stir in curry powder, turmeric, cumin, cinnamon and salt.
• Add in coconut milk, tomato sauce, vegetarian broth and ground cashews. Stir until smooth.
• Gently add in tofu and stir. Simmer on low heat for 20 minutes or until sweet potatoes and carrots are fork tender. Serve immediately with cilantro.

COCONUT CURRY TOFU

Steps:

• Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces.
• In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a boil.
• Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped green onions into the skillet. Cover, and cook 5 minutes, stirring occasionally. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp. Garnish with remaining green onion.

COCONUT RED CURRY WITH TOFU

Steps:

• Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.
• Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.
• Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.

EASY VEGAN COCONUT CURRY WITH TOFU

Steps:

• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add sweet potatoes, cover, and steam until cooked through but slightly firm, 10 to 15 minutes.
• Heat oil in a wok or frying pan over medium-high heat. Add onion and saute until tender, about 5 minutes. Add tofu and saute until browned, 5 to 7 minutes. Add sweet potatoes and peas, followed by curry powder, brown sugar, cumin, cinnamon, and salt.
• Add basil. Pour in coconut milk, slowly, while stirring. Reduce heat and let simmer until thickened, about 20 minutes. Serve with bell peppers and cilantro.

CURRIED TOFU AND GREEN BEANS

Steps:

• Halve tofu horizontally and then crosswise to make 4 rectangles.
• Cut each rectangle into 2 triangles.
• Press tofu slices between 2 baking sheets lined with plenty of paper towels and weighted with a heavy skillet or canned goods for about 20 minutes.
• Heat 1 tablespoon oil in 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 and add the remaining tablespoon of 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 and 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, 3-4 minutes.
• Serve over rice.

SEARED TOFU WITH WITH GREEN BEANS AND ASIAN COCONUT SAUCE

Steps:

• Halve tofu lengthwise, then cut crosswise into 1/2-inch-thick slices and pat dry well. Put 1 tablespoon soy sauce in a wide shallow dish, then add tofu, turning to coat, and let stand 10 minutes. Pat tofu dry.
• Heat oil in a 12-inch heavy skillet over high heat until hot but not smoking, then add tofu in 1 layer and cook, turning over once, until tofu is browned, about 6 minutes total. Transfer with a slotted spoon to a large plate, reserving oil in skillet.
• Add garlic, ginger, and red pepper flakes to skillet and sauté, stirring, until fragrant, about 30 seconds. Add beans, bell pepper, and salt and sauté, stirring, 1 minute.
• Stir in coconut milk and remaining tablespoon soy sauce and bring to a boil, then boil, uncovered, until beans are tender, about 6 minutes. Transfer vegetables using a slotted spoon to plate with tofu.
• Simmer sauce until thickened slightly and reduced to about 3/4 cup, about 2 minutes. Stir in lime juice and pour sauce over vegetables and tofu. Sprinkle with cashews.

COCONUT CURRIED TOFU WITH GREEN JASMINE RICE

Steps:

• Stir shredded coconut in small nonstick skillet over medium heat until light golden, about 5 minutes.
• Transfer to bowl.
• Bring 1 3/4 cups water and salt to boil in heavy medium saucepan.
• Stir in rice; bring to boil.
• Reduce heat to low, cover, and simmer until water is absorbed and rice is tender, about 18 minutes.
• Meanwhile, puree cilantro, 1/2 cup coconut milk, 1 teaspoon ginger, lime juice, and half of garlic in blender.
• Mix puree and coconut into rice.
• Set aside.
• Heat oil in large nonstick skillet over high heat.
• Add tofu; stir-fry until golden, about 6 minutes.
• Add onions, curry, cumin, red pepper, remaining ginger, and remaining garlic.
• Stir-fry 1 minute.
• Stir in tomatoes and remaining coconut milk.
• Season with salt and pepper.
• Divide rice among 4 plates.
• Top with tofu mixture.
• Sprinkle with peanuts.
• *Availableat specialty foods stores and natural foods stores.
• **Availableat Asian markets and in the Asian foods section of many supermarkets.