Red Curry with Tofu

Name: Red Curry with Tofu
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 4.25 cups water, divided; 2 cups uncooked long-grain white rice; 1 (16 ounce) package extra-firm tofu, drained; 2 tablespoons canola oil; 2 medium red bell peppers, cut into strips; 1 medium onion, cut into strips; 1 (15 ounce) can light coconut milk; 2 tablespoons red curry paste; 1 medium lime, juiced; 0.25 cup chopped fresh basil

3.0

(1)

1 Review

1 Photo

A quick vegetarian Thai dinner. Everyone in my family will eat this tofu red curry.

Recipe by Juli Warfel Bitler

Published on September 3, 2011

Prep Time:

10 mins

Cook Time:

40 mins

Total Time:

50 mins

Servings:

6

Yield:

6 servings

Jump to Nutrition Facts

Ingredients

4 ¼ cups water, divided
2 cups uncooked long-grain white rice
1 (16 ounce) package extra-firm tofu, drained
2 tablespoons canola oil
2 medium red bell peppers, cut into strips
1 medium onion, cut into strips
1 (15 ounce) can light coconut milk
2 tablespoons red curry paste
1 medium lime, juiced
¼ cup chopped fresh basil

Directions

Bring 4 cups 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, 20 to 25 minutes. Remove from the heat and keep warm.
While the rice is cooling, slice tofu and place on a plate with cloth napkins or paper towels between the slices. Place another plate on top. Set a 3- to 5-pound weight on top. Press tofu for 20 to 30 minutes; drain and discard any accumulated liquid.
Heat a dry, nonstick pan over medium-low heat. Add tofu and cook slowly, pressing with a spatula to release any remaining liquid, until golden brown, 3 to 5 minutes. Flip and repeat on the other side. Remove and set aside.
Heat oil in a skillet over medium-high heat. Add bell peppers, onion, and remaining 1/4 cup water; cook, tossing frequently, until tender, 3 to 4 minutes. Add coconut milk and curry paste; simmer until slightly thickened, about 5 minutes. Add tofu and toss to combine.
Serve over warm rice. Squeeze lime juice over top and garnish with basil.

Nutrition Facts (per serving)

418	Calories
18g	Fat
58g	Carbs
14g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 418
% Daily Value *
Total Fat 18g	23%
Saturated Fat 5g	25%
Sodium 120mg	5%
Total Carbohydrate 58g	21%
Dietary Fiber 3g	9%
Total Sugars 3g
Protein 14g
Vitamin C 56mg	279%
Calcium 301mg	23%
Iron 7mg	39%
Potassium 291mg	6%

* 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.