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Green Curry Tofu
SUBMITTED BY:
Janet
PHOTO BY:
sarah
"This is so simple and so good! I replicated this recipe from my favorite Thai restaurant in Atlanta. Serve tofu over the rice and drizzle generously with green curry sauce!"
RECIPE RATING:
Read Reviews
(36)
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PREP TIME
20 Min
COOK TIME
25 Min
READY IN
45 Min
SERVINGS
(
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)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
1 1/2 cups water
1 cup uncooked basmati rice, rinsed and drained
3 tablespoons sesame oil
1 (14 ounce) package firm water-packed tofu, drained and cubed
1/4 teaspoon salt
1 (10 ounce) can coconut milk
2 tablespoons green curry paste
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DIRECTIONS
Place water in a medium saucepan, and stir in the rice. Bring to a boil. Cover, reduce heat, and simmer 20 minutes. Remove from heat, cool slightly, and fluff with a fork.
Heat the sesame oil in a separate medium saucepan over medium heat. Stir in tofu. Stirring occasionally, fry about 20 minutes, until evenly crisp and lightly browned. Season with salt.
In a small saucepan, bring the coconut milk to a boil. Mix in green curry paste. Reduce heat, and simmer 5 minutes. Drizzle generously over the tofu and rice to serve.
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REVIEWS
Reviewed on May 30, 2006 by
Shiloh
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Shiloh
May 30, 2006
I made this recipe once about two years ago and made a couple changes like added brown sugar, corn starch and less curry. It was pretty good but not wonderful. But then I made it again a couple of days ago, with the following changes: added about 2 teaspoons chopped garlic, about 1/3 cup peanut butter and 2 tablespoons brown sugar, and then divided it into two pans: with with less curry paste than the other. I then let it simmer for about half an hour while I cooked tofu and shrimp and then added one cut up, cooked potato and about half a cup of peas. Prepared this way, it was truly excellent and even better than the first time, just like our favorite Thai restaurant. I'll try it sometime with zucchini, which seems to be a common ingredient in curries at Thai restaurants.
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17 users found this review helpful
I made this recipe once about two years ago and made a couple changes like added brown sugar,...
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Reviewed on Nov. 1, 2003 by
CarrieHansen
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CarrieHansen
Nov. 1, 2003
This is a great basic recipe. Use caution when adding the curry paste! I checked the back of my bottle of curry paste before adding it, and thank goodness... the bottle suggested 1/2 to 1 TBS (the recipe calls for two!). So I only added 3/4 TBS, and it turned out PLENTY spicy! (The strength of the curry paste may depend on the brand.) Other variations: try adding 1 TBS brown sugar to the curry sauce. You might like to add some veggies while sauteeing the tofu; I suggest cauliflower (very small florets) and onion. You can also use seitan instead of tofu... turns out rather like a chicken curry. I like my sauce slightly thicker, so I added a little cornstarch.
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13 users found this review helpful
This is a great basic recipe. Use caution when adding the curry paste! I checked the back of...
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Reviewed on Sep. 11, 2003 by
Always Cooking Up Something
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Always Cooking Up Something
Sep. 11, 2003
This is a wonderful dish. I especially liked the idea of stir-frying with sesame oil - it really adds depth of flavor. I also added broccoli to the stir-fry, used lite coconut milk, and served over steamed short-grain brown rice. Delicious!
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10 users found this review helpful
This is a wonderful dish. I especially liked the idea of stir-frying with sesame oil - it...
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Reviewed on Sep. 13, 2003 by ATMLADY
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ATMLADY
Sep. 13, 2003
This was really tasty, quick and easy. So spicy that I thought next time I'd only use 1 tb of the curry paste. But the leftovers the next day were less spicy for some reason, and absolutely deliciuos in a pita. My first time to cook tufu - I was surprised at how long it took to brown, alot longer than chicken breast, all that water I guess. Thanks for the recipe - I'll definately be making this again soon! Might add some chopped onion last few minutes of sauteing the tofu. Might not. It's pretty good as it is!
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7 users found this review helpful
This was really tasty, quick and easy. So spicy that I thought next time I'd only use 1 tb of...
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Reviewed on Sep. 11, 2003 by
Veggirl555
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Veggirl555
Sep. 11, 2003
This was a tasty recipe. I have to admit that we made adjustments to it to make it more substantial. We added an onion, 10 baby carrots, maybe 1 1/2 cups frozen broccoli, a leek and a scallion. I also couldn't find a 10 oz. can of milk, so I used a 14 oz. can and the curry paste was just the right amount for us (You don't have to drizzle a lot of liquid on the end result if you can't stand the heat). The seasame oil was wonderful! We will make other variations of this recipe for sure! Thanks!
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7 users found this review helpful
This was a tasty recipe. I have to admit that we made adjustments to it to make it more...
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Reviewed on Sep. 11, 2003 by
CATALOGRRR
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CATALOGRRR
Sep. 11, 2003
Really easy and delicious. I used the base of this recipe and used chicken instead of tofu (husband doesn't like tofu). I added broccoli and peas. We *love* spicy dishes so we really enjoyed the 2 tbsp of green curry paste. I plan to look for even more green vegetables and will make this again and again.
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6 users found this review helpful
Really easy and delicious. I used the base of this recipe and used chicken instead of tofu...
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Reviewed on Jun. 7, 2005 by KATIADC
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KATIADC
Jun. 7, 2005
I made this for my roommates and they loved it. Like suggested, I only used half the amount of the green cury paste and it was plenty of spice! I fried the tofu and then added some brocoli. I pressed some fresh ginger into the coconut milk while it was simmering. Right before serving, I cut up some fresh mangos and put it right on top of the dish!
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4 users found this review helpful
I made this for my roommates and they loved it. Like suggested, I only used half the amount of...
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Reviewed on Apr. 13, 2003 by
Jennifer : )
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Jennifer : )
Apr. 13, 2003
I did not fix this recipe for myself. My husband LOVES green curry and he has Thai food about 3 times a week. He liked this recipe. I did use the suggestions on the back of the green curry paste jar and only added 1 - 1 1/2 tbsp of of the paste, some basil and some brown sugar. (If I had the fish paste, I would have added that too.) This is suppose to be runny, so I did not add cornstarch like some of the other reviews. My husband likes this dish in the restaurants with eggplant... I'd like to try to fix it with eggplant next time. Enjoy!
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4 users found this review helpful
I did not fix this recipe for myself. My husband LOVES green curry and he has Thai food about...
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Reviewed on Mar. 29, 2003 by KARAJAYNE
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KARAJAYNE
Mar. 29, 2003
We found this recipe to be very bland and extremely spicy. Like the other reviewers, we added come vegetables to make it more substantial (pea pods, baby corn, carrots). Despite the sesame oil and coconut milk, the final result was really bland. I recommend using only one tsp of curry paste (rather than 2 tbsp) and adding garlic and ginger to the stir fry, then perhaps adding cornstarch to the sauce. However, I don't think I'll ever use this recipe again.
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4 users found this review helpful
We found this recipe to be very bland and extremely spicy. Like the other reviewers, we added...
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Reviewed on Jul. 16, 2008 by
sarah
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