Best Curried Tofu And Green Beans Recipes
COCONUT CURRIED TOFU WITH GREEN BEANS AND COCONUT RICE
This is the no-fuss curry recipe for 'quick and easy' cooks out there. The rice is simple yet sweet and flavorful and the tofu with green beans will satisfy even the pickiest eaters.
Provided by KMakoto
Categories World Cuisine Recipes Asian Indian
Time 35m
Yield 1
Number Of Ingredients 8
Steps:
- Pour water, 1/2 cup coconut milk, and rice into a small saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer until the rice is tender, about 20 minutes.
- Meanwhile, melt the butter in a skillet over medium-high heat. Add the tofu and cook until golden-brown on all sides, about 5 minutes. When browned, stir in green beans, curry powder, and 1/4 cup of coconut milk. Simmer until the green beans are tender, then serve over rice.
Nutrition Facts : Calories 848.7 calories, Carbohydrate 90.5 g, Cholesterol 5.4 mg, Fat 46.4 g, Fiber 9 g, Protein 25.6 g, SaturatedFat 34.6 g, Sodium 63.4 mg, Sugar 1.7 g
CURRIED TOFU AND GREEN BEANS
This recipe has become a favorite in our test kitchen, especially among those of us who were unfamiliar with (or unaware of the many ways of preparing) tofu.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 50m
Number Of Ingredients 10
Steps:
- Halve tofu horizontally and then crosswise to make 4 rectangles. Cut each rectangle into 2 triangles. Press tofu as directed on page 111.
- Heat 1 tablespoon oil in a large (12-inch) nonstick skillet over medium-high heat. Cook tofu, turning once, until golden brown, about 10 minutes. Transfer to a plate.
- Reduce heat to medium. Add remaining tablespoon oil, onion, and curry powder. Season generously with salt and pepper. Cook, stirring often, until onion is soft, about 5 minutes. Add garlic; cook 1 minute.
- Reduce heat to medium-low. Add half-and-half and 1/2 cup water; bring to a gentle simmer. Add tofu and green beans. Cover; cook until beans are bright green, about 2 minutes. Uncover; add tomatoes. Cook until soft, 3 to 4 minutes. Serve over rice.
CURRIED TOFU AND GREEN BEANS
This a recipe I made from the April issue of Everyday Food. I am always looking for new tofu recipes and we love curry. I am posting it as it appeared but I made the following changes: I substituted coconut milk for the half and half, used 1 pound fresh green beans that I parboiled and a 14 ounce can of diced tomatoes with the liquid and omitted the water. This was quick and tasty and tasted great reheated the next day for lunch.
Provided by nadia murray
Categories Curries
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Halve tofu horizontally and then crosswise to make 4 rectangles.
- Cut each rectangle into 2 triangles.
- Press tofu slices between 2 baking sheets lined with plenty of paper towels and weighted with a heavy skillet or canned goods for about 20 minutes.
- Heat 1 tablespoon oil in large (12 inch) nonstick skillet over medium high heat.
- Cook tofu, turning once, until golden brown, about 10 minutes.
- Transfer to a plate.
- Reduce heat to medium and add the remaining tablespoon of oil, onion, and curry powder.
- Season generously with salt and pepper.
- Cook, stirring often until onion is soft, about 5 minutes.
- Add garlic, cook 1 minute.
- Reduce heat to medium low and add half and half, and 1/2 cup water; bring to a gentle simmer.
- Add tofu and green beans.
- Cover.
- Cook until beans are bright green, about 2 minutes.
- Uncover; add tomatoes.
- Cook until soft, 3-4 minutes.
- Serve over rice.
Nutrition Facts : Calories 401.8, Fat 15.2, SaturatedFat 4.1, Cholesterol 11.2, Sodium 31.4, Carbohydrate 54.4, Fiber 4.9, Sugar 3.1, Protein 14.7
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