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Tofu & Summer Vegetable Curry

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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. Disclosures.

Tofu & Summer Vegetable Curry

Course: Recipe
Servings

4

servings
Active time

35

minutes
Total Time

35

minutes
Cost Per Meal/Person

$2.50

I found this recipe in the September 2019 issue of Bon Appetit magazine. Since we have recently discovered how much we love tofu, I tried this. It was fantastic!! I’ve made it twice in the past month.

Notes about this recipe:
• 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.
• We served this over rice.
• I didn’t make a side vegetable or anything with this since it is loaded with vegetables already.

Ingredients

  • 4 TBS virgin coconut oil or extra-virgin olive oil, divided

  • 1 14 oz package firm or extra-firm tofu, patted dry, cut into ½” cubes

  • Kosher salt

  • 2 medium onions, coarsely chopped

  • 1/3 cup red curry paste

  • 3 large zucchini, cut into ½” pieces

  • 8 oz green beans, trimmed, cut into 1″ pieces

  • 1 13.5 oz can unsweetened coconut milk

  • Lime wedges, cilantro leaves with tender stems, and coarsely chopped salted, roasted peanuts (for serving)

  • 2 cups cooked rice

Directions

  • 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.

Total Cost of Meal

  • Tofu= $1.80
    Coconut milk & curry paste = $3
    Onions, 3 large zucchini, green beans= $4
    Cilantro, peanuts, rice= $1.20
    Total: $10
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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. Disclosures.
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