Coconut Curried Tofu with Green Jasmine Rice
Indulge in the vibrant flavors of Coconut Curried Tofu with Green Jasmine Rice, a tantalizing fusion of creamy coconut milk, aromatic spices, and wholesome plant-based ingredients. This recipe features golden, pan-fried tofu cubes that soak up a rich red curry sauce made with fragrant garlic, ginger, and red curry paste. Paired with tender jasmine rice infused with fresh spinach and cilantro, this dish is as visually stunning as it is satisfying. Perfect for weeknight dinners or meal prep, this 30-minute vegan recipe is packed with protein, zesty lime, and a hint of sweetness from brown sugar. Garnished with green onions and served with lime wedges, this curry is a delightful balance of flavor and nutrition. Whether you're a curry enthusiast or a tofu lover, this dish is bound to become a new favorite in your recipe repertoire.
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Ingredients
- 400 grams Extra-firm tofu
- 2 tablespoons Coconut oil
- 1 large Yellow onion, diced
- 4 cloves Garlic, minced
- 1 tablespoon Ginger, grated
- 3 tablespoons Red curry paste
- 400 milliliters Coconut milk
- 200 milliliters Vegetable broth
- 1 tablespoon Soy sauce
- 1 teaspoon Brown sugar
- 1 tablespoon Lime juice
- 1 cup Jasmine rice
- 2 cups Spinach, chopped
- 0.5 cup Fresh cilantro, chopped
- 2 stalks Green onions, sliced
- 1 teaspoon Salt
- 4 wedges Lime wedges (for serving)
Directions
Step 1
Press the tofu by wrapping it in a clean kitchen towel and placing a heavy object, such as a skillet, on top for 10-15 minutes. Once pressed, cut into 1-inch cubes.
Step 2
In a large skillet or wok, heat 1 tablespoon of coconut oil over medium heat. Add the tofu cubes and pan-fry for about 5-7 minutes, flipping occasionally until all sides are golden brown and crispy. Remove from skillet and set aside.
Step 3
In the same skillet, add the remaining 1 tablespoon of coconut oil. Sauté the diced onion for 3-4 minutes until translucent. Add the garlic and ginger, cooking for another 1 minute until fragrant.
Step 4
Stir in the red curry paste, cooking for 1 minute to release its aroma. Pour in the coconut milk and vegetable broth and mix well. Bring the mixture to a gentle simmer.
Step 5
Add the soy sauce, brown sugar, and lime juice to the curry sauce. Stir to combine and let it simmer on low heat for 10 minutes, allowing the flavors to meld.
Step 6
While the curry simmers, prepare the green jasmine rice. Rinse the jasmine rice under cold water until the water runs clear. Cook the rice according to package instructions, using salted water as needed.
Step 7
Once the rice is cooked, fluff it with a fork and stir in the chopped spinach and cilantro until evenly combined. Cover the pot and let the residual heat wilt the greens.
Step 8
Return the crispy tofu to the curry sauce and gently stir to coat the pieces. Cook for another 2-3 minutes, allowing the tofu to absorb the flavors.
Step 9
Serve the coconut curried tofu over a bed of green jasmine rice. Garnish with sliced green onions and serve with lime wedges on the side.
Nutrition Facts
| Serving size | (1789.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1551.6 |
| Total Fat 65.6g | 0% |
| Saturated Fat 29.1g | 0% |
| Polyunsaturated Fat 1.1g | |
| Cholesterol 0mg | 0% |
| Sodium 4570.0mg | 0% |
| Total Carbohydrate 172.5g | 0% |
| Dietary Fiber 24.2g | 0% |
| Total Sugars 48.0g | |
| Protein 83.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 3097.9mg | 0% |
| Iron 20.2mg | 0% |
| Potassium 3271.6mg | 0% |
Source of Calories