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Curried Tofu with Rice Recipe

Curried Tofu with Rice Recipe photo by Taste of Home

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Tofu takes the place of meat in this bold dish with lots of curry and cilantro flavor. —Crystal Bruns, Iliff, Colorado

This recipe is:

Healthy

Diabetic Friendly

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Curried Tofu with Rice Recipe

Prep: 15 min. Cook: 20 min.

Yield: 4 Servings

15 20 35

Ingredients

1 package (12.3 ounces) extra-firm tofu, drained and cubed
1 teaspoon seasoned salt
1 tablespoon canola oil
1 small onion, chopped
3 garlic cloves, minced
1/2 cup light coconut milk
1/4 cup minced fresh cilantro
1 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups cooked brown rice

Directions

Sprinkle tofu with seasoned salt. In a large nonstick skillet coated with cooking spray, saute tofu in oil until lightly browned. Remove and keep warm.
In the same skillet, saute onion and garlic for 1-2 minutes or until crisp-tender. Stir in the coconut milk, cilantro, curry, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until sauce is slightly thickened. Stir in tofu; heat through. Serve with rice. Yield: 4 servings.

Nutritional Facts 1/2 cup tofu mixture with 1/2 cup rice equals 240 calories, 11 g fat (3 g saturated fat), 0 cholesterol, 540 mg sodium, 27 g carbohydrate, 3 g fiber, 10 g protein. Diabetic Exchanges: 1-1/2 starch, 1 medium-fat meat, 1 fat.

Originally published as Curried Tofu with Rice in Healthy Cooking February/March 2011, p61

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Reviews for Curried Tofu with Rice

Curried Tofu with Rice

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Reviewed on Apr. 28, 2013 by ColleenTuck

Awesome dish, I did increase the curry paste to taste.

Reviewed on Jan. 12, 2012 by sarah.fussy

Love this recipe, has become a staple. I usually add a can of chickpeas and cut the rice in half to add more protein & they go great with the curry flavor. I've never cooked with coconut milk prior to this, so was concerned, but it is sooooo good!

Reviewed on Oct. 07, 2011 by chandetti

great curry, would be great with chicken too!

Reviewed on Jul. 28, 2011 by swimmer.gurl

I added mushrooms and more garlic, a little salty, I'll use less next time. Its much better than the usual tofu sandwhiches I make.

Reviewed on Mar. 16, 2011 by tommypoo

This is my first time working with tofu. I will try other recipes with tofu now that I figured out how easy it is to work with. The flavor of this recipe is outstanding and I will make this again and share this with my friends for sure!!

Reviewed on Feb. 17, 2011 by losab

I used basmati rice instead of brown. Just like Indian take-out!

Reviewed on Feb. 12, 2011 by harland

Made this just tonight--very good! I cut back on the oil a bit and kicked up the spiciness by using 1 tsp red chili oil to saute the tofu and another tsp of the same to saute the veggies. I also added about 1 c. rinsed, drained chickpeans, and about 2 c. sliced baby portobello mushrooms to the veggies. I will definitely make this one many, many times!

Reviewed on Feb. 01, 2011 by jmscoker

Good flavor. wish it was more saucy, but a good healthy version. We ate it with basmati rice.