Coconut Curried Tofu with Green Beans and Coconut Rice
Servings Per Recipe: 1 Calories: 848.7
% Daily Value *
vitamin a iu:
calories from fat:
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
This is a good base recipe but I had to make a lot of changes. I doubled it added 2 tablespoons of sugar to the rice and coconut milk used a tablespoon of butter sauteed the tofu with the curry powder and added garlic ginger paste salt and a little sugar to the sauce. I also used light coconut milk steamed the green beans before adding and added some baby corn. It turned out to be fantastic. I'm definitely making this again.
I really liked this recipe but agree it needs salt and a little extra curry powder. I added about a tsp of sugar raisins and onions too. When I make it again I will definitely steam the green beans before I add them to the mixture. They take forever to get tender and the sauce nearly disappears!
This recipe was great once it was tweaked. I was afraid it would be too bland so I added 1/4 tsp Madras curry powder (in addition to the regular curry powder) 1/4 tsp cumin and 1/4 tsp salt. I also added an extra 1/4 cup coconut milk for more sauce. I will definitely make this again!
I changed the recipe but it was a great starting point. I used coconut curry marinated tempe cooked first in olive oil. Then I took that out of the pan and added large cut onion pieces and cooked those for a little while while steaming green beans chunks of carrot and just 1/8 of a green bell pepper. I used about one cup of coconut milk and more than doubled the curry. I also used about1/4 tsp of garlic powder 1/4 tsp-1/2 tsp of cumin and a pinch of red chili powder. I let that simmer for a while and served it over rice. YUM YUM!!!
Very good recipe once it's tweaked. I love coconut and I love spicy food so I feel I saved the recipe by adding salt more curry a little cilantro and a little cumin to the tofu and beans. I also served it with a touch of coriander chutney on the side. Otherwise it would have been far too bland.
Looking at the ingredients to this recipe it looks like it should be a Thai curry rather than an Indian one. I'm going to try this using green curry paste instead of curry powder and I bet it will be fantastic.
This was very easy to make and really really delicious. I added some dried basil and garlic salt to the tofu and green beans while they were cooking. Otherwise no changes were needed - this is an excellent recipe. Thanks!
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