Vegetable Tofu Curry Recipes

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PANANG CURRY WITH TOFU AND VEGETABLES



Panang Curry with Tofu and Vegetables image

After much improvising and research, this is by far the best Panang I have ever had. So flavorful that no extra seasonings like pepper need to be added.

Provided by Van Dana

Categories     World Cuisine Recipes     Asian

Time 1h2m

Yield 4

Number Of Ingredients 14

3 cups water, or as needed
2 cups brown rice
1 tablespoon soy sauce, or to taste
½ teaspoon salt
1 tablespoon vegetable oil
2 ½ tablespoons panang curry paste
1 (14 ounce) can coconut milk
1 tablespoon vegetarian fish sauce
1 tablespoon white sugar
5 kaffir lime leaves
8 ounces fried tofu, cubed
2 cups broccoli florets
½ red bell pepper, chopped into 1-inch pieces
¼ cup diagonally sliced carrots

Steps:

  • Combine water, brown rice, soy sauce, and salt in a rice cooker. Cover and cook according to manufacturer's directions, about 35 minutes.
  • Heat vegetable oil in a wide skillet over medium heat. Add curry paste; cook and stir until fragrant, 1 to 2 minutes. Add coconut milk, fish sauce, white sugar, and lime leaves. Reduce heat to medium-low and simmer, covered, until flavors combine, about 5 minutes. Stir in tofu, broccoli, red bell pepper, and carrots. Cook and stir until vegetables are tender but not soft, 1 to 2 minutes.
  • Serve panang curry over brown rice.

Nutrition Facts : Calories 765.2 calories, Carbohydrate 90.6 g, Fat 38.5 g, Fiber 8.4 g, Protein 20.6 g, SaturatedFat 21.3 g, Sodium 749.3 mg, Sugar 7.8 g

TOFU AND SUMMER VEGETABLE CURRY



Tofu and Summer Vegetable Curry image

When you have more eggplant and squash than you know what to do with, turn to this quick curry.

Provided by Heidi Swanson

Categories     Bon Appétit     Dinner     Curry     Tofu     Zucchini     Eggplant     Green Bean     Coconut     Vegetarian     Vegan     Dairy Free     Summer     Wheat/Gluten-Free

Yield 4 servings

Number Of Ingredients 10

4 Tbsp. virgin coconut oil or extra-virgin olive oil, divided
1 (14-oz.) package firm or extra-firm tofu, patted dry, cut into 1/2" cubes
Kosher salt
2 medium onions, coarsely chopped
1/3 cup red curry paste
2 large zucchini, cut into 1/2" pieces
1 large or 2 small Japanese eggplant, cut into 1/2" 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)

Steps:

  • 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 1/2 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.

RED CURRY WITH TOFU & VEGETABLES



Red Curry With Tofu & Vegetables image

Red Thai curry paste is pretty hot so I start with a small amount and add more if needed. Serve this curry over rice to soak up the sauce.

Provided by Hey Jude

Categories     Soy/Tofu

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

4 teaspoons canola oil, divided
1 (14 ounce) package extra firm tofu, rinsed, patted dry and cut into 1-inch cubes
1 lb sweet potato, peeled and cut into 1-inch cubes
1 (14 ounce) can light coconut milk
1/2 cup vegetable broth
1 -2 teaspoon Thai red curry paste
1/2 lb green beans, trimmed and cut into 1-inch pieces
1 tablespoon brown sugar
2 teaspoons lime juice
1/2 teaspoon salt
1/3 cup chopped fresh cilantro
1 lime, quartered

Steps:

  • Heat 2 teaspoons of the oil in a large nonstick skillet (I use my nonstick wok) over medium-high heat. Add the tofu and cook, stirring every 2-3 minutes, until browned, about 6-8 minutes total. Transfer to a plate.
  • Heat the remaining 2 teaspoons oil over medium-high heat. Add sweet potato and cook, stirring occasionally, until browned, 4 to 5 minutes.
  • Add coconut milk, broth and curry paste to taste. Bring to a boil; reduce to a simmer and cook, covered, stirring occasionally, until the sweet potato is just tender, about 4 minutes.
  • Add the tofu, green beans and brown sugar; return to a simmer and cook, covered, stirring occasionally, until the green beans are tender-crisp, 2 to 4 minutes.
  • Stir in lime juice and salt. Sprinkle with cilantro and serve with lime wedges, over rice if desired.

Nutrition Facts : Calories 243.5, Fat 8.8, SaturatedFat 1.2, Sodium 370.8, Carbohydrate 34, Fiber 6.8, Sugar 9.8, Protein 11.1

VEGETABLE AND TOFU RED CURRY



Vegetable and Tofu Red Curry image

Categories     Soy     Vegetable     Stir-Fry     Quick & Easy     Tofu     Curry     Broccoli     Corn     Bell Pepper     Gourmet

Yield Makes 4 servings

Number Of Ingredients 12

1 cup jasmine rice
1 3/4 cups water
1 medium onion, halved lengthwise, then thinly sliced crosswise
1 tablespoon vegetable oil
1 large garlic clove, chopped
2 teaspoons bottled Asian red-curry paste such as Thai Kitchen brand
1 (14-oz) can unsweetened coconut milk (not low-fat)
1 teaspoon salt
1 (1-lb) package frozen mixed vegetables such as broccoli, corn, and red peppers
1 (14- to 16-oz) block firm tofu, rinsed, patted dry, and cut into 1/2-inch cubes
1 tablespoon Asian fish sauce
Accompaniments: fresh cilantro sprigs; lime wedges

Steps:

  • Rinse rice briefly in a sieve and drain, shaking sieve to remove excess water. Bring rice and 1 1/2 cups water to a boil in a 1 1/2- to 2-quart heavy saucepan over high heat, then cover pan with a tight-fitting lid and cook rice over low heat until water is absorbed and rice is tender, about 15 minutes.
  • Meanwhile, cook onion in oil in a wide 4-quart heavy pot over moderately high heat, stirring occasionally, until pale golden, about 3 minutes. Reduce heat to moderate, then add garlic and curry paste and cook, stirring, 1 minute. Stir in coconut milk, salt, and remaining 1/4 cup water and bring to a boil. Stir in vegetables and return to a boil. Cover pot, then reduce heat and cook at a brisk simmer, stirring occasionally, 2 minutes. Gently stir in tofu and simmer curry, partially covered, until vegetables are tender, 7 to 8 minutes. Remove pot from heat and stir in fish sauce and salt to taste. Serve curry with rice.

EASY VEGAN RED CURRY WITH TOFU AND VEGETABLES



Easy Vegan Red Curry with Tofu and Vegetables image

You can use any vegetable combination for this vegan Thai curry. I usually just raid my fridge and use whatever needs to go. The cooking goes really fast, so it is best to do all the prep in advance. Do check the spiciness of your Thai curry paste before using it - there is a wide variety and you don't want to ruin your curry with too much curry paste. Better to start with a smaller amount and then add.

Provided by lilofrance

Categories     Main Dish Recipes     Curries     Vegetarian

Time 49m

Yield 4

Number Of Ingredients 10

1 (12 ounce) package firm tofu, cubed
3 tablespoons light soy sauce, or more to taste
1 (14 ounce) can coconut milk
1 tablespoon Thai red curry paste, or more to taste
8 ounces broccoli florets
1 (4 ounce) package sliced fresh mushrooms
1 leek, cut lengthwise, washed, trimmed, and sliced thin
1 carrot, cut into matchsticks
1 squeeze lemon juice, or to taste
1 pinch white sugar

Steps:

  • Combine tofu and 3 tablespoons soy sauce in a small bowl and marinate for about 20 minutes.
  • Remove the solid top layer of coconut cream from the coconut milk can and heat in a wok over medium heat. Add curry paste and stir-fry for 2 minutes. Add tofu, broccoli, mushrooms, leek, and carrot and stir-fry for 2 minutes. Pour in remaining coconut milk and simmer until vegetables are soft, about 5 minutes. Season with soy sauce, lemon juice, and sugar.

Nutrition Facts : Calories 306.3 calories, Carbohydrate 13.7 g, Fat 25.3 g, Fiber 3.5 g, Protein 12.2 g, SaturatedFat 19.2 g, Sodium 518.3 mg, Sugar 3.2 g

THAI GREEN CURRY WITH TOFU AND VEGETABLES



Thai Green Curry with Tofu and Vegetables image

Ginger and kaffir lime leaves add freshflavor to a green curry with tofu, green beans, and zucchini.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains     Rice Recipes

Number Of Ingredients 14

2 tablespoons vegetable oil
4 garlic cloves, minced
3 tablespoons Green Curry Paste for Thai Tofu and Vegetables
8 ounces green beans or Chinese long beans, trimmed and cut diagonally into 1 1/2-inch pieces
1 pound zucchini (about 2 medium), cut into 1/2-by-2-inch sticks
3/4 cup homemade or low-sodium store-bought chicken stock
1/4 cup canned unsweetened coconut milk
3 fresh or frozen kaffir lime leaves
2 tablespoons Asian fish sauce
1 teaspoon palm or granulated sugar
1 tablespoon fresh lime juice
1 package (14 ounces) extra-firm tofu, drained and cut into 3/4-inch cubes
4 cups cooked jasmine or basmati rice, for serving
Fresh purple, Thai, or regular basil leaves; fresh bean sprouts; and lime wedges, for garnish

Steps:

  • Heat oil in a large saute pan over medium heat until hot but not smoking. Add garlic; cook, stirring, until just starting to brown, 1 to 2 minutes. Add curry paste; cook, stirring, until fragrant, about 1 minute. Add the green beans and zucchini; cook, stirring, until starting to soften, about 5 minutes.
  • Stir in stock, coconut milk, and lime leaves. Bring to a simmer; cook, stirring occasionally, until liquid is slightly thickened, about 6 minutes. Stir in fish sauce, sugar, and lime juice. Simmer 1 minute.
  • Stir in the tofu, and reduce heat to medium-low. Cover, and cook until vegetables are tender and tofu is heated through, about 4 minutes. Serve immediately over rice, garnished with basil, bean sprouts, and lime wedges.

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