Curried Tofu & Green Beans With Coconut Rice

2
Servings
30m
Prep Time
30m
Cook Time
1h
Ready In


"A vegetarian main dish. Easy to make."

Original recipe yields 2 servings
OK

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 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 & Variations


No special items needed.

JostLori

They say sometimes simple is best. They couldn't be more right! This sweetheart of a recipe is absolutely delicious and super easy to make. I used an extra firm tofu to begin with, which browned up nicely. I love, love, LOVE the rice! I wondered about the lack of salt, but once the tofu and green beans were on top, it was perfect. The only thing I did different was to double up on the sauce - and I'm glad I did. I was still left wanting a bit more on the rice! Mike, thanks for posting! This will be in our regular rotation, especially since all the ingredients are pantry staples for us! Made for First Time Tag

review by:
(11 May 2016)