Thai Curry with Tofu Recipe

Name: Thai Curry with Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Canola oil spray; 1 cup jasmine rice; 6 to 8 ounces extra-firm tofu, drained, pressed, and cubed (see page 168); 1/2 medium zucchini, quartered lengthwise and cut into 1-inch slices; One 4-ounce can bamboo shoots, drained and rinsed; 1/2 red bell pepper, cored, seeded, and cut into 1-inch squares; 1/2 yellow bell pepper, cored, seeded, and cut into 1-inch squares; One 14-ounce can coconut milk, regular or light; 1 tablespoon Thai curry paste, red, green, or yellow; 1 1/2 tablespoons fish sauce or soy sauce; 2 teaspoons sugar; 1/4 teaspoon paprika; 1 tablespoon fresh lime juice

Servings: persons

Canola oil spray
1 cup jasmine rice
6 to 8 ounces extra-firm tofu, drained, pressed, and cubed (see page 168)
1/2 medium zucchini, quartered lengthwise and cut into 1-inch slices
One 4-ounce can bamboo shoots, drained and rinsed
1/2 red bell pepper, cored, seeded, and cut into 1-inch squares
1/2 yellow bell pepper, cored, seeded, and cut into 1-inch squares
One 14-ounce can coconut milk, regular or light
1 tablespoon Thai curry paste, red, green, or yellow
1 1/2 tablespoons fish sauce or soy sauce
2 teaspoons sugar
1/4 teaspoon paprika
1 tablespoon fresh lime juice

1
Preheat the oven to 450F.
2
Spray the inside and lid of a cast-iron Dutch oven with canola oil.
3
Rinse the rice in a strainer under cold water until the water runs clear.
4
Pour the rice into the pot and smooth into an even layer.
5
Arrange the tofu on top of the rice.
6
Top with layers of the zucchini, bamboo shoots, and bell peppers.
7
In a medium bowl, whisk together the coconut milk, curry paste, fish sauce, sugar, paprika, and lime juice.
8
(Be aware that coconut milk separates into liquid and solids when stored; be sure to use the entire contents of the can.)
9
Whisk until the curry paste and sugar are dissolved.
10
Pour the mixture evenly over the contents of the pot.
11
Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
12
Serve immediately.
13
Calories: 786
14
Protein: 17g
15
Carbohydrates: 92g
16
Fat: 41g
17
Cholesterol: 1mg
18
Sodium: 404mg
19
Fiber: 7g

191

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Canola oil spray, 1 cup jasmine rice, 6 to 8 ounces extra-firm tofu, drained, pressed, and cubed (see page 168), 1/2 medium zucchini, quartered lengthwise and cut into 1-inch slices, and more.

Yes, Thai Curry with Tofu falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Curry with Tofu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions