Baked Curry Tofu Recipes

COCONUT RED CURRY WITH TOFU

Coconut Red Curry With Tofu image

This simple weeknight red curry relies on jarred or canned red curry paste for flavor, which you can find at larger supermarkets and specialty markets. Transfer leftover canned curry paste to a jar, top it with a little oil and store in the refrigerator for up to a month. Or freeze for longer storage. Feel free to substitute other vegetables for the mushrooms and snow peas, though you might have to increase the cooking time slightly if using something dense like carrot or cubed winter squash.

Provided by Melissa Clark

Categories quick, main course

Time 30m

Yield Serves 4

Number Of Ingredients 16

Ingredients

14 ounces extra-firm tofu
1 tablespoon peanut or safflower oil
1-inch ginger root, peeled and minced
2 shallots or 1 small onion, minced
2 garlic cloves, minced
1 Thai chile or 2 serrano peppers, seeded and thinly sliced
2 tablespoons chopped cilantro stems
8 ounces cremini mushrooms, quartered
1/2 teaspoon sea salt, more to taste
3 tablespoons prepared red curry paste
1 cup unsweetened coconut milk
2 teaspoons Asian fish sauce
Zest and juice of 1 lime
1 cup snow peas
Basil and/or cilantro leaves, for garnish
Brown or white rice, for serving

Steps:

Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.
Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.
Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.

Nutrition Facts : @context http, Calories 281, UnsaturatedFat 7 grams, Carbohydrate 18 grams, Fat 20 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 12 grams, Sodium 561 milligrams, Sugar 6 grams

THAI CURRY TOFU

Thai Curry Tofu image

Curried tofu made with coconut milk.

Provided by Shelita

Categories Main Dish Recipes Curries Vegetarian

Time 45m

Yield 4

Number Of Ingredients 11

Ingredients

1 tablespoon canola oil
1 (12 ounce) package extra-firm tofu, drained and cubed
1 tablespoon seasoned salt, or to taste
1 tablespoon butter or margarine
1 small onion, chopped
3 cloves garlic, minced
1 (10 ounce) can coconut milk
2 teaspoons curry powder
½ teaspoon salt
¼ teaspoon ground black pepper
¼ cup chopped fresh cilantro

Steps:

Heat oil in a large skillet over medium-high heat. Add tofu cubes, season with seasoned salt and fry until golden on all sides, stirring occasionally, about 15 minutes. Remove to paper towels, and set aside.
Melt butter or margarine in the same skillet over medium heat. Add the onion and garlic; cook and stir until tender. Stir in coconut milk, curry powder, salt, pepper and cilantro. Return the tofu to the skillet. Simmer over low heat for 15 minutes, stirring occasionally.

Nutrition Facts : Calories 281.9 calories, Carbohydrate 7.5 g, Cholesterol 7.6 mg, Fat 25.7 g, Fiber 1.9 g, Protein 10.3 g, SaturatedFat 15.2 g, Sodium 1017.7 mg, Sugar 1.2 g

BAKED CURRY TOFU

Baked Curry Tofu image

Tofu is a wonderful food that picks up flavors very well. In this case, the curry sauce is strong and bakes into the tofu which yields not only great flavor but also a nice chewy texture. Serve with sauteed spinach and basmati rice for a balanced meal. Leftovers can be used as sandwich filling with a little chutney.

Provided by rsarahl

Categories Curries

Time 30m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

3 tablespoons frozen orange juice concentrate, thawed
1 tablespoon fresh lime juice
1 teaspoon curry powder
16 ounces firm tofu or 16 ounces extra firm tofu

Steps:

Preheat oven to 425 degrees.
Combine orange juice, lime juice and curry powder in a 9 x 13 glass or ceramic baking dish.
Drain tofu.
Cut block of tofu horizontally into three pieces.
Then, with pieces stacked on top of each other, cut tofu on the diagonal from one corner to the other.
Repeat the cuts on the other two corners.
You should have 12 triangles of tofu.
Place tofu pieces in a single layer in the baking dish and turn to coat with the marinade.
Bake the tofu for about 25 minutes, turning once, until the marinade is absorbed and the tofu is browned.
Serve immediately or use cold or at room temperature as a sandwich filler.

Nutrition Facts : Calories 102.2, Fat 4.8, SaturatedFat 1, Sodium 14.3, Carbohydrate 7.4, Fiber 1.3, Sugar 5.5, Protein 9.7

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