Best 3 Curried Tofu With Rice Recipes

Embark on a culinary journey to tantalize your taste buds with our curated collection of curried tofu with rice recipes. These delectable dishes offer a delightful symphony of flavors, expertly blending aromatic spices with the wholesome goodness of tofu and the fluffy perfection of rice. Indulge in the creamy texture of our coconut-based curry, where coconut milk adds a rich and velvety layer to the savory blend of spices. Experience the vibrant heat of our spicy curry, where a symphony of chili peppers ignites your palate with a fiery kick. For a milder yet equally flavorful experience, try our mild curry, where a delicate balance of spices creates a harmonious and aromatic dish. Each recipe is meticulously crafted to cater to varying taste preferences, ensuring a culinary adventure that satisfies every craving.

Here are our top 3 tried and tested recipes!

TOFU RED CURRY WITH RICE NOODLES

Tofu Red Curry with Rice Noodles image

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 8-ounce package brown rice pad thai or stir-fry noodles
1/4 cup Thai red curry paste
1 14-ounce can light coconut milk
1 2-inch piece fresh ginger, peeled and cut into thin matchsticks
1 tablespoon packed brown sugar
2 cups peeled chopped butternut squash (1-inch pieces)
2 cups haricots verts, trimmed and halved
1 red bell pepper, thinly sliced
1 tablespoon fish sauce
Kosher salt
1 14-ounce package extra-firm tofu, drained and cut into 1/2-inch cubes
Fresh basil and lime wedges, for serving

Steps:

Cook the noodles as the label directs. Drain and set aside.
Meanwhile, heat a large pot over medium-high heat. Add the curry paste and cook, stirring constantly, until it turns deep red, 30 seconds to 1 minute. Stir in the coconut milk, ginger and brown sugar. Increase the heat to high and bring to a vigorous simmer. Stir in the squash, haricots verts and bell pepper. Cover, reduce the heat to medium and cook until the squash is just tender and the beans and bell pepper are crisp-tender, about 10 minutes.
Stir in the fish sauce and season with salt. Stir in the tofu and cook, uncovered, until warmed through, about 1 minute. Divide the noodles and curry mixture among bowls. Top with basil and serve with lime wedges.

Nutrition Facts : Calories 470, Fat 14 grams, SaturatedFat 8 grams, Cholesterol 0 milligrams, Sodium 780 milligrams, Carbohydrate 71 grams, Fiber 9 grams, Protein 18 grams, Sugar 12 grams

BAKED CURRY TOFU

Baked Curry Tofu image

I didn't have much in the fridge for dinner one night, aside from tofu, ketchup and curry powder, and so I decided to put it all together. It ended up tasting great, and my daughter loves it!

Provided by Katie Lee Biegel

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 9

Ingredients

1/4 cup ketchup
1 tablespoon unsalted butter, melted
1 tablespoon maple syrup
1/2 teaspoon curry powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 block extra-firm tofu, well-drained and cut into 1-inch cubes
Kosher salt and freshly ground black pepper
Serving suggestions: cooked brown rice, steamed broccoli and cubed mango

Steps:

Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
In a large bowl, mix together the ketchup, butter, maple syrup, curry powder, garlic powder and onion powder. Add the tofu and gently toss to combine, taking care not to break up the pieces, and season with salt and pepper.
Arrange the tofu on the prepared baking sheet. Bake until the tofu is nicely browned and crispy and the sauce has caramelized, about 30 minutes. Serve over brown rice with steamed broccoli and fresh cubed mango.

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

Ingredients

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.

Tips:

Use extra firm or firm tofu: It holds its shape better during cooking and absorbs the flavors of the marinade more easily.
Press the tofu before cooking: This will help remove excess water and make the tofu more flavorful.
Marinate the tofu for at least 30 minutes: This will allow the flavors of the marinade to penetrate the tofu.
Use a variety of vegetables: This will add color, flavor, and texture to the dish.
Don't overcook the tofu: Otherwise, it will become tough and rubbery.

Conclusion:

This curried tofu with rice is a delicious and easy-to-make vegan dish that is perfect for a weeknight meal. The tofu is marinated in a flavorful mixture of spices and then cooked in a creamy coconut curry sauce. The rice is cooked separately and then served with the tofu and vegetables. This dish is sure to be a hit with everyone at the table.