Coconut Curry Tofu with Rice

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There's nothing better than a good curry mid-week. Bonus: this one is veggie!


7 minutes

Prep time

22 minutes

Cook time

628 cal.

Per serving



Stovetop, Pot (small), Frying pan, Knife


White rice (long grain)

Step 1

Cook the rice according to the package instructions.

Carrots (fresh)

Step 2

Peel & thinly slice the carrots.

Step 3

Add the carrots to a pot of boiling, salted water & cook for about 10 min. Drain & set aside.

Tofu (firm)

Step 4

Meanwhile, cut the tofu into small cubes.

Flour (all-purpose)

Step 5

In a shallow bowl, add the flour & tofu. Toss to coat the tofu.

Coconut oil (unrefined)

Step 6

Heat a skillet with coconut oil (or vegetable oil). Remove excess flour from the tofu & add it to the pan. Sear the tofu for 5-6 min on medium heat.

Coconut cream
Curry paste (korma)

Step 7

Meanwhile, prepare the sauce. In a bowl, add the coconut cream, curry paste & grate in the garlic. Mix together.

Step 8

Once the tofu is nicely browned, add the prepared sauce & cooked carrots to the pan. Add a splash of water to thin the sauce if needed. Mix well & let everything simmer for 2-3 min on low heat.

Step 9

Serve on a bed of the cooked rice. Top with additional sauce if you have any. Season with salt, pepper & cilantro if desired. Enjoy!

Nutrition facts

View nutritional information

Energy628 cal.
Fat19 g
Carbohydrates83 g
Protein20 g
Fiber5 g

Values are based on an average estimate for one serving. All nutrition information presented on Jow is intended for informational purposes only. If you have any concerns or questions about your health, please consult with a health-care professional.

On average, one serving of the recipe "Coconut Curry Tofu with Rice" contains 628 Energy, 19 g of Fat, 83 g of Carbohydrates, 20 g of Protein, 5 g of Fiber.

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Coconut Curry Tofu with Rice
Very easy