Eat Smart  |  Posted 12.12.14

Tofu and Vegetable Curry With Rice

Tofu and Vegetable Curry With Rice

Mild tofu gets a burst of flavor from Thai red curry paste, grated ginger, coconut milk, and basil.

Serves 4
Preparation Time: 25 minutes
Cooking Time: 25 minutes

Ingredients

  • 1 cup long-grain white rice
  • 2 Tbsp canola oil
  • 1 14-ounce package extra-firm tofu, drained and cut into 3/4-inch cubes
  • 4 carrots, cut into 3/4-inch pieces
  • 1 onion, thinly sliced
  • 1 Tbsp grated fresh ginger
  • 2 Tbsp Thai red curry paste
  • 2 cups low-sodium vegetable broth
  • 1 cup coconut milk
  • 2 cups frozen okra
  • 1/2 cup torn fresh basil leaves

Instructions

  1. Cook the rice according to the package directions.
  2. Meanwhile, heat 1 tablespoon of the oil in a large nonstick skillet over medium-high heat. Add the tofu and cook, tossing occasionally, until golden, 4 to 5 minutes; transfer to a plate.
  3. Heat the remaining tablespoon of oil in the skillet. Add the carrots, onion, and ginger and cook, stirring occasionally, until the vegetables begin to soften, 3 to 5 minutes. Mix in the curry paste.
  4. Add the broth and coconut milk to the skillet and bring to a simmer. Add the tofu and okra and cook, stirring occasionally, until the vegetables are tender, 6 to 8 minutes. Sprinkle with the basil and serve with the rice.

Nutritional Information

Per Serving

  • Calories 534
  • Fat 26 g
  • Sat Fat 12 g
  • Cholesterol 3 mg
  • Sodium 305 mg
  • Protein 19 g
  • Carbohydrate 60 g
  • Sugar 8 g
  • Fiber 8 g
  • Iron 6 mg
  • Calcium 328 mg

Source: Real Simple