Coconut Curry Tofu with Jasmine Rice
Silken pan-fried tofu simmered in a fragrant coconut curry sauce with frozen vegetables over jasmine rice.
Total
35 min
Prep
10 min
Cook
25 min
Serves
2
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Recipe serves 2
Ingredients
- 400 g Tofu
- 400 ml Coconut Milk
- 180 g Jasmine Rice
- 200 g Frozen vegetables
- 1.5 tsp Curry
- 0.5 tsp Garlic powder
- 1 tbsp Fish Sauce
- 2 tbsp Thai Sweet Chili Sauce
- 1 tbsp Rapeseed oil
- 2 tbsp Cornstarch or Wheat Flour
Instructions
- 1
Cook jasmine rice according to package directions.
- 2
Press tofu dry, cube, and dust lightly with flour.
- 3
Fry tofu in oil until golden on all sides; set aside.
- 4
Add curry powder and garlic powder to the pan, toast 30 seconds.
- 5
Pour in coconut milk, fish sauce, and sweet chili sauce; simmer 5 minutes.
- 6
Add frozen vegetables and tofu; simmer 5 more minutes.
- 7
Serve curry over rice.
Nutrition per serving
Calories
720
36% of a 2,000 kcal day
| Protein | 28 g |
| Carbohydrate | 78 g |
| Fat | 32 g |
| Fiber | 7 g |
| Sugar | 14 g |
| Sodium | 980 mg |
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