Thai Tofu W/Red Curry Sauce over Coconut Scallion Rice Recipe

Name: Thai Tofu W/Red Curry Sauce over Coconut Scallion Rice
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ teaspoons lime zest, grated or 10 dried kaffir lime leaves; 1 ¼ cups coconut milk; 2 ¾ cups water; 1 teaspoon salt; 1 ½ cups jasmine rice (or basmati or other long grain); ⅔ cup cilantro, chopped; 2 tablespoons cilantro, chopped for garnish; 2 large garlic cloves; ¼ cup unsalted dry roasted peanuts; 1 tablespoon fish sauce or ½ teaspoon salt; ½ cup canola oil (3 TBSP in sauce, remainder to fry tofu); 1 tablespoon chili sauce (such as sriracha, to taste); 1 (16 ounce) package firm tofu, cut in 1/2-inch cubes; 2 cups broccoli, cut in small pieces; 1 cup scallion, chopped (white & green parts)

Servings: persons

1 ½ teaspoons lime zest, grated or 10 dried kaffir lime leaves
1 ¼ cups coconut milk
2 ¾ cups water
1 teaspoon salt
1 ½ cups jasmine rice (or basmati or other long grain)
⅔ cup cilantro, chopped
2 tablespoons cilantro, chopped for garnish
2 large garlic cloves
¼ cup unsalted dry roasted peanuts
1 tablespoon fish sauce or ½ teaspoon salt
½ cup canola oil (3 TBSP in sauce, remainder to fry tofu)
1 tablespoon chili sauce (such as sriracha, to taste)
1 (16 ounce) package firm tofu, cut in 1/2-inch cubes
2 cups broccoli, cut in small pieces
1 cup scallion, chopped (white & green parts)

1
If using lime leaves (dried), soak in hot water for 30 minutes.
2
Bring coconut milk, 2 1/2 cups water, 1 tsp salt to a boil, then add rice.
3
Cover the pan and reduce heat to lowest setting.
4
Cook for 25 minutes.
5
Pan fry tofu until golden brown.
6
Drain on papertowel & set aside.
7
Chop lime leaves in small pieces.
8
In a food processor or blender, combine lime rind/leaves, 2/3 cup cilantro, garlic, & peanuts.
9
Run the machine in spurts.
10
With the machine running, add the fish sauce & 3 TBSP oil, then the chili sauce.
11
Transfer mixture to bowl.
12
Put broccoli and 1/2 cup water in pan.
13
Cover and steam for 2 minutes.
14
Add sauce, stir for 1 minute, then add tofu.
15
Stir scallions into rice.
16
Serve tofu curry over rice.

740

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 ½ teaspoons lime zest, grated or 10 dried kaffir lime leaves, 1 ¼ cups coconut milk, 2 ¾ cups water, 1 teaspoon salt, and more.

Yes, Thai Tofu W/Red Curry Sauce over Coconut Scallion Rice 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.

Thai Tofu W/Red Curry Sauce over Coconut Scallion Rice

How did you like this recipe?

Frequently Asked Questions