Thai Tofu W/Red Curry Sauce over Coconut Scallion R

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.

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 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.

That's it — enjoy your meal!

Thai Tofu W/Red Curry Sauce over Coconut Scallion Rice

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions