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Gallery Curried Tofu and Green Beans Recipe Summary prep: 30 mins total: 50 mins Servings: 4
Ingredients Ingredient Checklist 1 package (14 ounces) firm or extra-firm tofu, drained well 2 tablespoons vegetable oil 1 small onion, halved and thinly sliced 1 tablespoon curry powder Coarse salt and ground pepper 4 garlic cloves, minced 1/2 cup half-and-half 1 box (10 ounces) frozen cut green beans, thawed 4 plum tomatoes, halved lengthwise and cut crosswise into 1/2-inch pieces (3 cups) Cooked white rice, for serving
Cook’s Notes We used half-and-half in this recipe instead of coconut milk, which is often used in curries, to reduce the fat and calories. To use coconut milk, keep the pot over low heat to prevent the milk from boiling and separating.
Gallery Curried Tofu and Green Beans
Recipe Summary prep: 30 mins total: 50 mins Servings: 4
Gallery
Curried Tofu and Green Beans
Curried Tofu and Green Beans
Curried Tofu and Green Beans
Recipe Summary prep: 30 mins total: 50 mins Servings: 4
Recipe Summary
prep: 30 mins total: 50 mins
Servings: 4
prep: 30 mins
total: 50 mins
prep:
30 mins
total:
50 mins
Servings: 4
4
Ingredients
Ingredients
- 1 package (14 ounces) firm or extra-firm tofu, drained well 2 tablespoons vegetable oil 1 small onion, halved and thinly sliced 1 tablespoon curry powder Coarse salt and ground pepper 4 garlic cloves, minced 1/2 cup half-and-half 1 box (10 ounces) frozen cut green beans, thawed 4 plum tomatoes, halved lengthwise and cut crosswise into 1/2-inch pieces (3 cups) Cooked white rice, for serving
Directions
Halve tofu horizontally and then crosswise to make 4 rectangles. Cut each rectangle into 2 triangles. Press tofu as directed on page 111.
Heat 1 tablespoon oil in a large (12-inch) nonstick skillet over medium-high heat. Cook tofu, turning once, until golden brown, about 10 minutes. Transfer to a plate.
Reduce heat to medium. Add remaining tablespoon oil, onion, and curry powder. Season generously with salt and pepper. Cook, stirring often, until onion is soft, about 5 minutes. Add garlic; cook 1 minute.
Reduce heat to medium-low. Add half-and-half and 1/2 cup water; bring to a gentle simmer. Add tofu and green beans. Cover; cook until beans are bright green, about 2 minutes. Uncover; add tomatoes. Cook until soft, 3 to 4 minutes. Serve over rice.
Cook’s Notes We used half-and-half in this recipe instead of coconut milk, which is often used in curries, to reduce the fat and calories. To use coconut milk, keep the pot over low heat to prevent the milk from boiling and separating.
Cook’s Notes
We used half-and-half in this recipe instead of coconut milk, which is often used in curries, to reduce the fat and calories. To use coconut milk, keep the pot over low heat to prevent the milk from boiling and separating.
Reviews
Add Rating & Review
Reviews
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Add Rating & Review
All Reviews for Curried Tofu and Green Beans
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Curried Tofu and Green Beans
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
