Tofu Coconut Curry

Tofu Coconut Curry

by 43 people

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Makes: 4 servings

Prep: 15 mins

Cook: 40 mins

  • 1/4 cup vegetable oil
  • 1 14 ounce package  extra-firm tofu; rinsed, blotted dry and sliced into small rectangles
  • 2 tablespoons finely chopped fresh ginger
  • 3 tablespoons sliced garlic (about 6 large cloves)
  • 1 tablespoon curry powder
  • salt and pepper
  • 1 onion, halved and thinly sliced
  • 8 small carrots cut on an angle 1/4-inch thick
  • 1 14 1/2 ounce can  diced tomatoes
  • 1 cup well-stirred canned coconut milk
  • 3/4 cup low-sodium vegetable broth
  • 1 1/2 cups cooked basmati rice, hot
  • 2 tablespoons finely chopped cilantro (optional)
  1. In a large skillet fitted with a lid, heat 2 tbsp. oil over medium-low heat. Add the tofu and cook, turning once, until lightly browned, about 5 minutes. Transfer to a plate.
  2. In the same skillet, add the remaining 2 tbsp. oil and increase the heat to medium. Stir in the ginger, garlic and curry powder; season with salt and pepper. Cook, stirring constantly, until the ginger is softened, about 2 minutes. Add the onion and cook, stirring, until softened and browned, about 8 minutes.
  3. Stir in the carrots, tomatoes and their juices, coconut milk and broth. Bring to a simmer. Return the tofu slices to the pan, then spoon the sauce over the top. Cover and simmer until the carrots are fork-tender, 15 to 18 minutes. Uncover and cook to reduce the liquid if necessary, 3 minutes more.
  4. To serve, fluff the rice with a fork and divide among plates. Spoon the curry over the rice and top with the cilantro, if using.