Prep 30 mins
Cook 20 mins
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.
- 1 (14 ounce) package extra firm tofu, drained well
- 2 tablespoons vegetable oil
- 1 small onion, halved and thinly sliced
- 1 tablespoon curry powder
- coarse salt
- ground pepper
- 4 cloves garlic, minced
- 1⁄2 cup half-and-half
- 1 (10 ounce) box frozen cut green beans, thawed
- 4 plum tomatoes, halved lengthwise and cut crosswise into 1/2 inch pieces (3 cups)
- 3 cups cooked white rice, for serving
- 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.
- Cook until beans are bright green, about 2 minutes.
- Uncover; add tomatoes.
- Cook until soft, 3-4 minutes.
- Serve over rice.
oh YUM! my 5-yr old had 2 servings! I didn't use the onion (hubby doesn't like them), but I did use onion powder. I also used the entire can of coconut milk, and omitted the water. And for the tofu: I cubed it, drizzled soy sauce over the top and baked it in a well greased cookie sheet, turning often to sort of "dry" it out. came out excellent!
We really, really liked this! I cut the tofu into cubes just to make it appear to stretch farther, added wheat-free soy sauce, and used a can of diced tomatoes rather than fresh. This was very easy to prepare and cooked up relatively quick. We had it over steamed rye, but next time we'll definitely have it over rice so that the grain will sop up the liquid better. My husband and I both agreed we'd be making this again soon.
This was gobbled up by the whole family! Next time, I plan to season the tofu - I don't like it soggy so it didn't have much flavor. I think I might bake it instead of frying it, too. I followed your substitutions & used coconut milk & diced tomatoes - next time I'll use more coconut milk to have more sauce. MMMMMM. And I used a full 16 oz bag of frozen green beans which worked just fine. And I made brown rice. ;) Great recipe - thanks!