Best 6 Coconut Curried Tofu With Green Jasmine Rice Recipes

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Indulge in a symphony of flavors with our delectable Coconut Curried Tofu with Green Jasmine Rice. This tantalizing dish combines the rich creaminess of coconut milk, the warmth of aromatic curry spices, and the tender texture of tofu, creating a harmonious balance of tastes and textures. Served alongside fluffy and fragrant Green Jasmine Rice, this culinary masterpiece is a symphony of Southeast Asian flavors that will transport your taste buds to a tropical paradise. Explore our collection of recipes, including variations such as the flavorful Coconut Curry Tofu Stir-Fry, the hearty Coconut Curry Tofu Noodle Soup, and the refreshing Coconut Curry Tofu Salad. Embark on a culinary adventure and discover the versatility and deliciousness of coconut curry tofu in these diverse and delectable recipes.

Here are our top 6 tried and tested recipes!

CURRIED TOFU WITH RICE



Curried Tofu with Rice image

Tofu takes the place of meat in this bold dish with lots of curry and cilantro flavor. (And if you're wondering: what is tofu? We've got the answers.) -Crystal Bruns, Iliff, Colorado

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 11

1 package (12.3 ounces) extra-firm tofu, drained and cubed
1 teaspoon seasoned salt
1 tablespoon canola oil
1 small onion, chopped
3 garlic cloves, minced
1/2 cup light coconut milk
1/4 cup minced fresh cilantro
1 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups cooked brown rice

Steps:

  • Sprinkle tofu with seasoned salt. In a large nonstick skillet coated with cooking spray, saute tofu in oil until lightly browned. Remove and keep warm., In the same skillet, saute onion and garlic for 1-2 minutes or until crisp-tender. Stir in the coconut milk, cilantro, curry, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until sauce is slightly thickened. Stir in tofu; heat through. Serve with rice.

Nutrition Facts :

COCONUT CURRIED TOFU WITH GREEN JASMINE RICE



Coconut Curried Tofu with Green Jasmine Rice image

Make and share this Coconut Curried Tofu with Green Jasmine Rice recipe from Food.com.

Provided by Rita1652

Categories     White Rice

Time 40m

Yield 4 serving(s)

Number Of Ingredients 17

1/4 cup unsweetened dried shredded coconut
1 3/4 cups water
1 teaspoon salt
1 cup jasmine rice or 1 cup basmati rice
1 cup coarsely chopped fresh cilantro (packed)
3/4 cup unsweetened light coconut milk
4 teaspoons minced fresh ginger
1 tablespoon fresh lime juice
2 cloves garlic, minced
2 tablespoons vegetable oil
16 ounces extra firm tofu, drained,patted dry,cut into 1/2 inch cubes
1/2 cup thinly sliced green onion
2 teaspoons curry powder
1 teaspoon ground cumin
1/8 teaspoon dry crushed red pepper
1 cup whole small cherry tomatoes
2 tablespoons chopped peanuts

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.

COCONUT CURRY TOFU



Coconut Curry Tofu image

My vegetarian daughter-in-law gave me this recipe for a creamy coconut milk, spicy curry, and ginger tofu dish! I serve it over rice.

Provided by KATHYCOLLINS

Categories     World Cuisine Recipes     Asian

Time 40m

Yield 6

Number Of Ingredients 14

2 bunches green onions
1 (14 ounce) can light coconut milk
¼ cup soy sauce, divided
½ teaspoon brown sugar
1 ½ teaspoons curry powder
1 teaspoon minced fresh ginger
2 teaspoons chile paste
1 pound firm tofu, cut into 3/4 inch cubes
4 roma (plum) tomatoes, chopped
1 yellow bell pepper, thinly sliced
4 ounces fresh mushrooms, chopped
¼ cup chopped fresh basil
4 cups chopped bok choy
salt to taste

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.

Nutrition Facts : Calories 231.9 calories, Carbohydrate 16.9 g, Fat 13.2 g, Fiber 5.3 g, Protein 16.5 g, SaturatedFat 4.6 g, Sodium 679.5 mg, Sugar 5.1 g

COCONUT RED CURRY WITH TOFU



Coconut Red Curry with Tofu image

This recipe is delicious and something I worked on perfecting over a couple years' time. Feel free to adjust it to your preference, using tofu or chicken (I've done both, but I think the tofu absorbs the sauce better), add the veggies you want, and adjust the red curry paste and Golden Mountain® sauce to your preference. Best served over white jasmine or basmati rice or vermicelli noodles.

Provided by Rachel Maxey Miles

Categories     Vegetarian Curry

Time 50m

Yield 4

Number Of Ingredients 16

2 cups water
1 cup jasmine rice
3 tablespoons vegetable oil
1 (14 ounce) package extra-firm tofu
4 cloves garlic, minced, or more to taste
2 medium carrots, chopped, or more to taste
1 medium green bell pepper, diced
3 medium green onions, chopped, or more to taste
2 tablespoons soy sauce
1 tablespoon seasoning sauce (such as Golden Mountain®)
1 tablespoon red curry paste
1 tablespoon brown sugar
1 teaspoon fish sauce
1 teaspoon oyster sauce
1 (13.5 ounce) can coconut milk, or as needed
1 tablespoon chopped fresh cilantro, or to taste

Steps:

  • Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed according to package directions, 20 to 25 minutes. Keep warm.
  • Meanwhile, heat oil in a skillet over medium heat. Add tofu and cook until it begins to brown, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Add carrots, bell pepper, and green onions and cook until vegetables are tender and tofu is browned, 20 to 25 minutes.
  • While the tofu and vegetables are cooking, combine soy sauce, seasoning sauce, red curry paste, brown sugar, fish sauce, and oyster sauce in a small bowl until well blended.
  • Pour 1/2 of the coconut milk over tofu-vegetable mixture and stir to combine. Mix in sauce mixture until combined. Add as much coconut milk until the mixture is about half liquid and half tofu and vegetables; you may not need all the coconut milk. Cook for 5 minutes until everything is cooked through and the flavors have melded.
  • Serve curry over jasmine rice and garnish with fresh cilantro.

Nutrition Facts : Calories 573.7 calories, Carbohydrate 53.9 g, Fat 35.5 g, Fiber 3.7 g, Protein 14.8 g, SaturatedFat 20.5 g, Sodium 896.9 mg, Sugar 6.7 g

GREEN JASMINE RICE



Green Jasmine Rice image

I got the recipe from Canadian Living and it is a really nice rice with a subtle flavour. If you want more flavour you could add green salsa or hot peppers. The rice is meant to be served as a side to those dishes you don't want to have overpowered by the side. Quick and simple.

Provided by Deantini

Categories     Rice

Time 22m

Yield 4 serving(s)

Number Of Ingredients 5

1/4 teaspoon salt
2 cups chicken broth
1 cup jasmine rice
1/4 cup cilantro, chopped (or if you prefer, parsley)
2 green onions, sliced

Steps:

  • In a saucepan, bring chicken broth to a boil, add the rice and salt.
  • Cover and reduce heat to low, simmer covered for 30 minutes or until no liquid remains.
  • Stir in cilantro and green onions and fluff with a fork.

Nutrition Facts : Calories 193.3, Fat 1, SaturatedFat 0.2, Sodium 523.6, Carbohydrate 38.8, Fiber 1.5, Sugar 0.5, Protein 5.8

COCONUT RED CURRY WITH TOFU



Coconut Red Curry With Tofu image

This simple weeknight red curry relies on jarred or canned red curry paste for flavor, which you can find at larger supermarkets and specialty markets. Transfer leftover canned curry paste to a jar, top it with a little oil and store in the refrigerator for up to a month. Or freeze for longer storage. Feel free to substitute other vegetables for the mushrooms and snow peas, though you might have to increase the cooking time slightly if using something dense like carrot or cubed winter squash.

Provided by Melissa Clark

Categories     quick, main course

Time 30m

Yield Serves 4

Number Of Ingredients 16

14 ounces extra-firm tofu
1 tablespoon peanut or safflower oil
1-inch ginger root, peeled and minced
2 shallots or 1 small onion, minced
2 garlic cloves, minced
1 Thai chile or 2 serrano peppers, seeded and thinly sliced
2 tablespoons chopped cilantro stems
8 ounces cremini mushrooms, quartered
1/2 teaspoon sea salt, more to taste
3 tablespoons prepared red curry paste
1 cup unsweetened coconut milk
2 teaspoons Asian fish sauce
Zest and juice of 1 lime
1 cup snow peas
Basil and/or cilantro leaves, for garnish
Brown or white rice, for serving

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.

Nutrition Facts : @context http, Calories 281, UnsaturatedFat 7 grams, Carbohydrate 18 grams, Fat 20 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 12 grams, Sodium 561 milligrams, Sugar 6 grams

Tips:

  • Use firm or extra-firm tofu. This will hold its shape better in the curry.
  • Press the tofu before cooking. This will help to remove excess water and make the tofu more flavorful.
  • Use a variety of vegetables in your curry. This will add color, flavor, and nutrients to the dish.
  • Don't be afraid to experiment with different spices. Curry is a versatile dish that can be customized to your own taste.
  • Serve the curry with rice or naan bread. This will help to soak up the delicious sauce.

Conclusion:

Coconut curried tofu with green jasmine rice is a delicious and easy-to-make dish that is perfect for a weeknight meal. The curry is flavorful and creamy, and the tofu is perfectly cooked. The green jasmine rice is a nice complement to the curry, and it adds a bit of extra flavor and texture. This dish is sure to be a hit with your family and friends.

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