Curried Tofu & Green Beans With Coconut Rice
Recipe: #14570
October 13, 2014
Categories: Curries, Side Dishes, Beans, Tofu/Soy, Rice, White Rice, Indian, Gluten-Free Heart Healthy, Low Cholesterol, No Eggs, Non-Dairy, Vegan, Vegetarian, Green Beans, more
"A vegetarian main dish. Easy to make."
Ingredients
Nutritional
- Serving Size: 1 (260.7 g)
- Calories 265.4
- Total Fat - 24.7 g
- Saturated Fat - 19.6 g
- Cholesterol - 0.1 mg
- Sodium - 192.5 mg
- Total Carbohydrate - 8.8 g
- Dietary Fiber - 3.9 g
- Sugars - 3.9 g
- Protein - 6.4 g
- Calcium - 192 mg
- Iron - 4.4 mg
- Vitamin C - 4.4 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Place tofu on a plate between double layers of paper towel and place a heavy pan or brick on top to squeeze out excess water. Let sit for about 15 minutes.
Step 2
Pat tofu dry and cut into 1/2-inch cubes. Set aside.
Step 3
Place water, 1/2 cup coconut milk, and rice into a small saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer until the rice is tender, about 20 minutes.
Step 4
Meanwhile, melt the butter in a skillet over medium-high heat. Add the tofu and cook until golden-brown on all sides, about 5 minutes. When browned, stir in green beans, curry powder, and remaining 1/4 cup of coconut milk. Simmer until the green beans are tender, then serve over rice.
Tips
No special items needed.