Tofu and Vegetable Curry With Rice

When cooked into this flavorful and hearty Indian dish, tofu is far from bland and boring. The firm tofu soaks up the bold flavors of the Thai red curry paste, grated ginger, and coconut milk. When ready to serve, top with freshly torn basil leaves and spoon a hefty serving atop bowls of long-grain white rice.

Hands-On Time

25 Mins

Total Time

25 Mins

Yield

Serves 4

By Dawn Perry

April 2012

Ingredients:

• 1 cup long-grain white rice
• 2 tablespoons canola oil
• 1 14-ounce package extra-firm tofu, drained and cut into 3/4-inch cubes
• 4 carrots, cut into 3/4-inch pieces
• 1 onion, thinly sliced
• 1 tablespoon grated fresh ginger
• 2 tablespoons Thai red curry paste
• 2 cups low-sodium vegetable broth
• 1 cup coconut milk
• 2 cups frozen okra
• 1/2 cup torn fresh basil leaves

Directions:

Step 1

Cook the rice according to the package directions.

Step 2

Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, tossing occasionally, until golden, 4 to 5 minutes; transfer to a plate.

Step 3

Heat the remaining tablespoon of oil in the skillet. Add the carrots, onion, and ginger and cook, stirring occasionally, until the vegetables begin to soften, 3 to 5 minutes. Mix in the curry paste.

Step 4

Add the broth and coconut milk to the skillet and bring to a simmer. Add the tofu and okra and cook, stirring occasionally, until the vegetables are tender, 6 to 8 minutes. Sprinkle with the basil and serve with the rice.

Source: realsimple.com/food-recipes