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Vegetable Tofu Coconut Curry
Recipe

19 INGREDIENTS • 10 STEPS • 45MINS

Vegetable Tofu Coconut Curry

4.7
6 ratings
A recipe by P.F. Chang's: "This recipe is a lighter version of a traditional curry. The curry sauce uses coconut milk to enhance the flavors of the accompanying spices, and is combined with a healthy portion of fresh vegetables and tofu. But don’t be fooled, lighter does not mean less flavor."
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
A recipe by P.F. Chang's: "This recipe is a lighter version of a traditional curry. The curry sauce uses coconut milk to enhance the flavors of the accompanying spices, and is combined with a healthy portion of fresh vegetables and tofu. But don’t be fooled, lighter does not mean less flavor."
45MINS
Total Time
$4.32
Cost Per Serving
Ingredients
Servings
2
US / Metric
Bamboo Shoots
1/2 can
8 oz
Dried Chili Pepper
1
Dried Chili Pepper
Coconut Milk
1 can
Coconut Milk
Extra Firm Tofu
8 oz
Extra Firm Tofu
Sambal
1 tsp
Brown Sugar
1 Tbsp
Brown Sugar
Garlic
3 cloves
Water
1 cup
Water
Salt
1/4 tsp
Canola Oil
1 Tbsp
Canola Oil
Nutrition Per Serving
VIEW ALL
Calories
854
Fat
54.5 g
Protein
23.6 g
Carbs
79.8 g
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Vegetable Tofu Coconut Curry
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Chef'd
At Chef’d, we bring you fresh ingredients and world-famous recipes right to your doorstep!
Cooking InstructionsHide images
step 1
Bring the Jasmine Rice (2/3 cup) and Water (1 cup) to a boil in a small sauce pot over medium-high heat. Stir and reduce heat to low. Cover and simmer for 15 minutes. Fluff with a fork, cover again and keep warm for plating.
step 2
Peel the Fresh Ginger (2 Tbsp). Finely chop the ginger and the Garlic (3 cloves); set aside.
step 2 Peel the Fresh Ginger (2 Tbsp). Finely chop the ginger and the Garlic (3 cloves); set aside.
step 3
Remove the Extra Firm Tofu (8 oz) from the package and place on a plate. Place another plate on top of the tofu and gently press down to release some of the water.
step 4
Pat dry the tofu with paper towels and then cut into 1/2 inch cubes. Season with Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp).
step 5
Remove the stem, pith and seeds from the Red Bell Pepper (1) and cut into 1/2 inch dice; hold. Cut the Green Beans (3/4 cup) into 1-inch slices on a bias; set aside. Roughly chop half of the Bamboo Shoots (1/2 can) and set aside.
step 5 Remove the stem, pith and seeds from the Red Bell Pepper (1) and cut into 1/2 inch dice; hold. Cut the Green Beans (3/4 cup) into 1-inch slices on a bias; set aside. Roughly chop half of the Bamboo Shoots (1/2 can) and set aside.
step 6
Add Canola Oil (1 Tbsp) to a large sauté pan or wok over medium-high heat. When hot, add the tofu and sear on all sides, about 4 minutes. Transfer the tofu to a plate; hold.
step 7
To same hot pan, add only 1/4 cup of the Coconut Milk (1 can), Ground Turmeric (1 tsp), Kosher Salt (1 tsp), Curry Powder (1 tsp), Sambal (1 tsp), Brown Sugar (1 Tbsp), Dried Chili Pepper (1), ginger and garlic and cook for 1 minute.
step 7 To same hot pan, add only 1/4 cup of the Coconut Milk (1 can), Ground Turmeric (1 tsp), Kosher Salt (1 tsp), Curry Powder (1 tsp), Sambal (1 tsp), Brown Sugar (1 Tbsp), Dried Chili Pepper (1), ginger and garlic and cook for 1 minute.
step 8
Add bell pepper, green beans, bamboo shoots and Broccoli Florets (1/3 cup) and cook for an additional minute.
step 9
Add the remaining coconut milk and return the tofu to the pan, reduce the heat to medium, cover and simmer for 4 to 5 minutes.
step 10
Divide the rice between two bowls and top with the Vegetable Tofu Coconut Curry. Serve and enjoy!
step 10 Divide the rice between two bowls and top with the Vegetable Tofu Coconut Curry. Serve and enjoy!
Tags
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Dairy-Free
American
Gluten-Free
Asian
Lunch
Quick & Easy
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