THAI CURRY TOFU
Curried tofu made with coconut milk.
Provided by Shelita
Categories Main Dish Recipes Curries Vegetarian
Time 45m
Yield 4
Number Of Ingredients 11
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
THAI SPICED TOFU
Make and share this Thai Spiced Tofu recipe from Food.com.
Provided by dicentra
Categories Soy/Tofu
Time 25m
Yield 2 serving(s)
Number Of Ingredients 7
Steps:
- Place the tofu between layers of paper towels and weigh them down with a heavy skillet to remove excess water. Set aside to drain for 10 minutes.
- Combine the curry paste, sugar, and fish sauce; put half this sauce in a resealable plastic bag. Add the tofu, seal, and set aside for 15 minutes.
- In a saucepan, combine the green beans, broth, oil, and the remaining curry. Simmer until the beans are tender, about 5 minutes. Cover to keep warm.
- Lightly coat a nonstick skillet with vegetable cooking spray and place it over medium heat. When hot, add the tofu and cook until golden, about 4 minutes per side. Transfer to a dinner plate and cover.
- Serve with the green beans.
Nutrition Facts : Calories 253.8, Fat 11.6, SaturatedFat 2.1, Sodium 1410, Carbohydrate 29.6, Fiber 4.9, Sugar 21.8, Protein 12.3
SPICY THAI TOFU CURRY
Adapted from Vegetarian Comfort, this pot of veggies and tofu is perfectly spicy without blowing your head off, and creamy without being too rich or heavy.
Provided by YummySmellsca
Categories Curries
Time 3h
Yield 8 bowls, 8 serving(s)
Number Of Ingredients 19
Steps:
- In a large pot, whisk together the coconut cream, coconut water, curry powder, chili powder, minced chili, lemongrass, ginger, garlic and tamari.
- Bring to a simmer and cook, stirring occasionally, for 10 minutes.
- Add leeks, yam, potato, squash and tofu. Cook for 5 minutes.
- Stir in cashew milk and bamboo shoots.
- Bring to a low boil and cook for 1 hour, stirring occasionally.
- Add snow peas and green pepper, cook 5 minutes.
- Remove from heat and stir in baby spinach.
- Serve over rice.
Nutrition Facts : Calories 152.9, Fat 4.2, SaturatedFat 0.8, Sodium 426.1, Carbohydrate 21, Fiber 5.3, Sugar 4.1, Protein 11.4
SPICY THAI RED CURRY
This spicy red Thai curry recipe transforms coconut milk, Thai basil, and skinless, boneless chicken thighs into a flavorful meal in under an hour.
Provided by NoFailRecipes
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Heat vegetable oil in a large saucepan over medium heat. Add ginger and garlic and saute for 2 minutes. Stir in red curry paste, let sizzle for a few seconds, then pour in coconut milk. Bring to a boil.
- Reduce to a simmer, stir a little, and wait for the oil to rise to the surface. Add chicken thighs and lime leaves and simmer until the chicken is cooked through and no longer pink in the centers, about 12 minutes.
- Add fish sauce and brown sugar and taste--if you like it a little saltier, add more fish sauce; if you like it sweeter, add a little more sugar.
- Bring to a boil, then take off the heat and add Thai basil.
- Spoon the curry into a bowl. Serve with jasmine rice.
Nutrition Facts : Calories 538 calories, Carbohydrate 30.3 g, Cholesterol 86.5 mg, Fat 34 g, Fiber 1.7 g, Protein 28.3 g, SaturatedFat 21.5 g, Sodium 1001.6 mg, Sugar 2.8 g
SPICY THAI CURRY
We are big fans of thai food and spicy food. And curry! This is easy and delicious. Anything can be added (tofu, chicken, shrimp or beef), just cook it first and throw it in! Bok choy is an excellent addition as well!
Provided by newmama
Categories Curries
Time 30m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- heat a wok or large pan over med. heat with the coconut milk. whisk in 2 tbs curry paste. cook for a few minutes until hot and combined.
- add fish sauce, soy sauce, brown sugar, lime juice and water (you can taste before adding the water, you might not want it!). add more curry if you want now.
- add veggies and bring to a boil. reduce and simmer about 10 mins, or until the tenderness you like.
- serve over sticky rice.
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