Friday, December 9, 2011

~Curried Tofu~

picture from
Everyday Food, April 2004
  • Prep Time 15 minutes
  • Total Time 15 minutes
  • Yield Serves 4


  • 1 container (14 ounces) firm or extra-firm tofu, drained
  • 2 tablespoons vegetable oil
  • 1 small onion, halved and thinly sliced
  • 1 tablespoon curry powder
  • Coarse salt and ground pepper
  • 4 garlic cloves, minced
  • 1/2 cup lite coconut milk
  • 1 box (10 ounces) frozen green beans, defrosted
  • 4 plum tomatoes, halved lengthwise and cut crosswise into 1/2-inch pieces (3 cups)
  • Cooked white rice, for serving (optional)


  1. Halve tofu horizontally; then crosswise. (You should have 4 equal squares). Cut each square diagonally into 2 triangles. Arrange tofu in one layer on a baking sheet lined with 3 layers of paper towels; cover with three more layers. Place another baking sheet and a weight on top. Let tofu drain until towels are soaked, about 20 minutes.
  2. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add tofu, and cook, turning once, until golden-brown, about 10 minutes. Remove from pan to a plate. Reduce heat to medium. Add remaining tablespoon oil, onion, and curry powder. Season generously with salt and pepper. Cook, stirring frequently, until onion is soft, about 5 minutes. Add garlic; cook until fragrant, about 1 minute.
  3. Reduce heat to medium-low. Add coconut milk and 1/2 cup water; bring to a gentle simmer. Return tofu to skillet. Add green beans and tomatoes, cover, and cook until tender, about 4 minutes. Serve over rice if desired.
It's a good thing...or is it?

Curry!  I enjoy eating foods with a lot of spice and flavor.  The reviews on this recipe on Martha's website mentioned that this was on the bland side.  Upon recommendation of other reviewers on the website, I added cumin, turmeric and shredded coconut to spice it up a little more.  My dad said that it needed more salt (but he says that about everything) and pepper.  I would have to agree with him. However, I limit the amount of salt in my food so I enjoyed it without.

Surprisingly, Gabriel and Sarah ate and enjoyed the tofu.  Sarah called the tofu, "tutu".  Kinda cute.  She even ate some green beans.  Gabriel stuck with the tofu.

Photo Gallery

Here are the ingredients.  Any veggie or spice can be added to this recipe to enhance the flavor.

Tofu pyramids.

The sauteing begins. Once browned I removed it from the pan and placed the tofu to a plate.  Next up, the onions.

If you ask me, this looks like a giant pile of worms.  Ha! Shown here are the thinly sliced onions, spices and the shredded coconut.

After the onions were sauteed, coconut milk, water and the tofu were added back to the skillet.

Green beans and sliced tomatoes were added.

Served with a hot bowl of brown rice, the curried tofu dinner made for a tasty meal.  The blend of curry, cumin and turmeric was a necessary spicy touch that made every mouthful a pleasure.

~Dinner Was Served~

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