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Coconut Curried Tofu with Green Beans and Coconut Rice

Coconut Curried Tofu with Green Beans and Coconut Rice

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KMakoto

This is the no-fuss curry recipe for 'quick and easy' cooks out there. The rice is simple yet sweet and flavorful and the tofu with green beans will satisfy even the pickiest eaters.

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 849 kcal
  • 42%
  • Fat:
  • 46.4 g
  • 71%
  • Carbs:
  • 90.5g
  • 29%
  • Protein:
  • 25.6 g
  • 51%
  • Cholesterol:
  • 5 mg
  • 2%
  • Sodium:
  • 63 mg
  • 3%

Based on a 2,000 calorie diet

Directions

  1. Pour 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.
  2. 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 1/4 cup of coconut milk. Simmer until the green beans are tender, then serve over rice.
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Reviews

menasheep
27
5/6/2009

This is a good base recipe, but I had to make a lot of changes. I doubled it, added 2 tablespoons of sugar to the rice and coconut milk, used a tablespoon of butter, sauteed the tofu with the curry powder, and added garlic, ginger paste, salt and a little sugar to the sauce. I also used light coconut milk, steamed the green beans before adding, and added some baby corn. It turned out to be fantastic. I'm definitely making this again.

Jillian
15
6/17/2008

I really liked this recipe, but agree it needs salt and a little extra curry powder. I added about a tsp of sugar, raisins, and onions too. When I make it again, I will definitely steam the green beans before I add them to the mixture. They take forever to get tender and the sauce nearly disappears!

Robin
14
4/13/2008

This recipe was great once it was tweaked. I was afraid it would be too bland, so I added 1/4 tsp Madras curry powder (in addition to the regular curry powder), 1/4 tsp cumin and 1/4 tsp salt. I also added an extra 1/4 cup coconut milk for more sauce. I will definitely make this again!