Best 5 Thai Tofu Wred Curry Sauce Over Coconut Scallion Rice Recipes
When it comes to mouthwatering dishes, Thai tofu with red curry sauce over coconut scallion rice is a culinary masterpiece that tantalizes the taste buds with its vibrant flavors and aromatic essence. This delectable dish boasts a harmonious blend of textures, combining the soft, pillowy tofu with the creamy coconut scallion rice and the rich, flavorful red curry sauce. Get ready to embark on a culinary journey as we delve into the secrets of preparing this enticing dish, ensuring that every bite is an explosion of taste and delight.
Check out the recipes below so you can choose the best recipe for yourself!
COCONUT CURRY TOFU
My vegetarian daughter-in-law gave me this recipe for a creamy coconut milk, spicy curry, and ginger tofu dish! I serve it over rice.
Provided by KATHYCOLLINS
Categories World Cuisine Recipes Asian
Time 40m
Yield 6
Number Of Ingredients 14
Steps:
- Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces.
- In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a boil.
- Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped green onions into the skillet. Cover, and cook 5 minutes, stirring occasionally. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp. Garnish with remaining green onion.
Nutrition Facts : Calories 231.9 calories, Carbohydrate 16.9 g, Fat 13.2 g, Fiber 5.3 g, Protein 16.5 g, SaturatedFat 4.6 g, Sodium 679.5 mg, Sugar 5.1 g
COCONUT RED CURRY WITH TOFU
This simple weeknight red curry relies on jarred or canned red curry paste for flavor, which you can find at larger supermarkets and specialty markets. Transfer leftover canned curry paste to a jar, top it with a little oil and store in the refrigerator for up to a month. Or freeze for longer storage. Feel free to substitute other vegetables for the mushrooms and snow peas, though you might have to increase the cooking time slightly if using something dense like carrot or cubed winter squash.
Provided by Melissa Clark
Categories quick, main course
Time 30m
Yield Serves 4
Number Of Ingredients 16
Steps:
- Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.
- Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.
- Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.
Nutrition Facts : @context http, Calories 281, UnsaturatedFat 7 grams, Carbohydrate 18 grams, Fat 20 grams, Fiber 4 grams, Protein 13 grams, SaturatedFat 12 grams, Sodium 561 milligrams, Sugar 6 grams
THAI TOFU W/RED CURRY SAUCE OVER COCONUT SCALLION RICE
I got this from a friend who adapted it from Vegetarian Planet cookbook. The rice is especially good the next day.
Provided by Chandra M
Categories Curries
Time 45m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- If using lime leaves (dried), soak in hot water for 30 minutes.
- Bring coconut milk, 2 1/2 cups water, 1 tsp salt to a boil, then add rice.
- Cover the pan and reduce heat to lowest setting.
- Cook for 25 minutes.
- Pan fry tofu until golden brown.
- Drain on papertowel & set aside.
- Chop lime leaves in small pieces.
- In a food processor or blender, combine lime rind/leaves, 2/3 cup cilantro, garlic, & peanuts.
- Run the machine in spurts.
- With the machine running, add the fish sauce & 3 TBSP oil, then the chili sauce.
- Transfer mixture to bowl.
- Put broccoli and 1/2 cup water in pan.
- Cover and steam for 2 minutes.
- Add sauce, stir for 1 minute, then add tofu.
- Stir scallions into rice.
- Serve tofu curry over rice.
Nutrition Facts : Calories 838.3, Fat 53.4, SaturatedFat 18.1, Sodium 1075.6, Carbohydrate 75, Fiber 8, Sugar 8.4, Protein 20.2
THAI RED CURRY SAUCE
Make and share this Thai Red Curry Sauce recipe from Food.com.
Provided by beckas
Categories Sauces
Time 45m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat 1 tablespoon olive oil in saucepan.
- Add onion and saute until golden brown.
- Add curry paste and stir 1 minute.
- (Note: I used two TBS curry paste for this recipe but I like lots of spice so if you like a milder curry, use 1 TBS) Add broth and coconut milk.
- Boil 3 minutes, then stir in lime juice, garlic, ginger, tomato, cilantro, fish sauce and sugar.
- Simmer uncovered until lightly thickened, about 20 to 30 minutes.
- Pour sauce into a blender and blend until smooth.
- Return sauce to pan and re-heat if needed.
Nutrition Facts : Calories 88.8, Fat 6.8, SaturatedFat 4, Sodium 332.5, Carbohydrate 5.3, Fiber 0.6, Sugar 2.5, Protein 2.6
THAI BAKED TOFU AND COCONUT RICE
Marinated tofu with a spicy spinach and tomato sauce for dipping are offset by a creamy coconut rice.
Provided by Amergin
Time 3h
Yield 4
Number Of Ingredients 14
Steps:
- Remove tofu from package and slice horizontally into 5 slices. Line a baking sheet with paper towels and set tofu on top. Place more paper towels on top of the tofu and weigh down tofu with a flat and heavy object. Press tofu for at least 1 hour or overnight to remove as much liquid as possible.
- Transfer tofu to a deep dish. Whisk together water, beef base, and hoisin sauce. Pour over tofu and marinate for 1 hour in the refrigerator.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
- Discard marinade and pat tofu dry. Slice tofu into 1-inch cubes and place on the prepared baking sheet. Spray with cooking spray.
- Bake in the preheated oven for 40 minutes, flipping halfway through.
- Meanwhile, combine spinach, tomatoes, chili sauce, yogurt, lime juice, olive oil, and basil in a blender. Blend on high until completely smooth. Refrigerate sauce to cool.
- Meanwhile, bring coconut milk and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes.
- Serve tofu and rice with spinach sauce on side for dipping.
Nutrition Facts : Calories 508.5 calories, Carbohydrate 53.1 g, Fat 28.2 g, Fiber 3.1 g, Protein 15.6 g, SaturatedFat 17.5 g, Sodium 230.4 mg, Sugar 6.5 g
Tips:
- Use a good quality red curry paste. This will make a big difference in the flavor of your dish.
- Don't be afraid to adjust the amount of curry paste to your liking. If you like it spicy, add more paste. If you prefer a milder flavor, use less.
- Use a variety of vegetables in your curry. This will add flavor, color, and texture to the dish.
- Don't overcook the vegetables. You want them to be tender but still have a slight crunch.
- Serve the curry over rice or noodles. This will help to soak up the flavorful sauce.
- Garnish the curry with fresh herbs, such as cilantro or basil. This will add a pop of color and flavor.
Conclusion:
Thai Tofu with Red Curry Sauce over Coconut-Scallion Rice is a delicious and easy-to-make dish that is perfect for a weeknight meal. The red curry sauce is flavorful and creamy, and the coconut-scallion rice is the perfect complement. This dish is sure to be a hit with your family and friends.
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