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Tofu & Summer Vegetable Curry

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Tofu & Summer Vegetable Curry

This recipe is from the September 2019 issue of Bon Appetit Magazine. We recently discovered how much we love tofu, so I tried it and it was a winner!
Notes about this recipe:
I served this over rice.
Instead of eggplant, I added extra zucchini.
The curry paste I had was pretty spicy (made in Thailand), so I would cut back to¼ cup next time.
I didn't make a side vegetable or anything with this since it is loaded with vegetables already.
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Course: Dinner, Main Course, Recipe
Cuisine: Indian
Keyword: BarrettFamilyRecipes
Servings: 4 servings
Calories: 845kcal

Ingredients

  • 4 tablespoons virgin coconut oil or extra-virgin olive oil divided
  • 1 package extra-firm tofu 14 oz package, pat dry, and cut into ½ inch cubes
  • Kosher salt
  • 2 medium onions coarsely chopped
  • cup red curry paste
  • 3 large zucchini cut into ½ inch pieces
  • 8 oz. green beans trimmed, cut into 1-inch pieces
  • 1 can unsweetened coconut milk 13.5 oz can
  • 2 cups rice cooked
  • Lime wedges, cilantro leaves with tender stems, and coarsely chopped salted, roasted peanuts (for serving)

Instructions

  • Heat 2 Tbsp. oil in a large skillet, preferably nonstick, over medium-high. Add tofu in a single layer and cook, turning over once, until cooked sides are golden brown, about 4 minutes. Transfer to paper towels to drain. Season with kosher salt.
  • Heat remaining 2 Tbsp. oil in a large pot or high-sided skillet over medium-high. Add onions and a generous pinch of salt and stir to coat. Cook, stirring often, until softened, about 4 minutes.
  • Stir in curry paste and cook, stirring often, until darkened in color, about 2 minutes.
  • Add zucchini, eggplant, and green beans and cook, tossing to coat, until vegetables are softened and starting to brown in spots, 5–7 minutes.
  • Pour in coconut milk and ½ cup water and bring to a simmer.
  • Add tofu to pot and stir gently to combine. Cook until warmed through, about 3 minutes. Season with more salt if needed.
  • Divide curry among bowls and add a generous squeeze of lime juice to each. Top with cilantro and peanuts and serve immediately.

Nutrition

Calories: 845kcal | Carbohydrates: 100g | Protein: 21g | Fat: 42g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 107mg | Potassium: 1354mg | Fiber: 9g | Sugar: 16g | Vitamin A: 3982IU | Vitamin C: 59mg | Calcium: 173mg | Iron: 6mg
Tried this recipe?Let us know how it was!
Choose FI has partnered with CardRatings for our coverage of credit card products. Choose FI and CardRatings may receive a commission from card issuers. Opinions, reviews, analyses & recommendations are the author’s alone, and have not been reviewed, endorsed or approved by any of these entities. American Express is a ChooseFI advertiser. Disclosures.
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