Silken Tofu Curry

Silken Tofu Curry served over rice is a deliciously creamy dish that is easy to prepare. This Thai-inspired dish can be substituted with other vegetables and proteins. For a lower-fat option, remove the peanut butter and see the substitute for coconut milk below the ingredients.

Ingredients

Silken Tofu Curry

• 1 package silken tofu
• 2 Tbs cornmeal
• 1/2 yellow onion, diced
• 2-3 garlic cloves, minced
• 2 medium carrots, diced
• 1 cup green peas
• 1/2 yellow squash, diced
• 1 small bell pepper, diced
• 1 (14 oz) can lite coconut milk*
• 2 Tbs creamy peanut butter
• 1 Tbs soy sauce
• 1 heaping Tbs red curry paste
• 1/2 tsp turmeric
• 1 Tbs curry powder
• 1 tsp ground ginger
• 1/2 tsp ground cumin
• 1/4 tsp cayenne pepper (optional)
• Salt & black pepper to taste
• 1-2 Tbs olive oil
• Optional toppings: chopped cilantro, lime juice, sriracha, chopped dry roasted peanuts

*Lite coconut milk is a low-fat alternative. You may also substitute for unsweetened, unflavored soy or nut milk, cow’s milk (for non-vegan), or you may dilute regular coconut milk with water (i.e. 2/3 cup coconut milk + 1/3 cup water for a recipe that calls for 1 cup)

Directions

1. Preheat the oven to 400ºF.
2. Then, carefully remove the silken tofu from the package onto a lightly greased baking sheet, trying to maintain its shape without tearing the tofu.
3. Place the tofu in the oven and bake for 10 minutes.
4. Meanwhile, prepare your vegetables.
5. After the tofu has been baked, remove it from the oven and carefully cut it into cubes, spreading it out on the tray and dusting it with cornmeal.
6. Place the tofu back in the oven for 20 minutes.
7. In a large skillet, set heat to medium-high. Once hot, add the olive oil.
8. Begin sautéeing the onion once you see vapors from the pan, indicating the oil is hot enough. Cook for 2-3 minutes.
9. Next, add the garlic and cook for another 2 minutes before adding the carrots and squash.
10. Cook the vegetables together for 5-7 minutes, then add the peas and mushrooms. Continue stirring together until all the vegetables are lightly tender.
11. Next, add the seasonings and curry paste and stir for 1 minute before adding the peanut butter and coconut milk.
12. Bring the mixture to a simmer and add in the peas.
13. Then, carefully add the tofu to the curry, cover the skillet with a lid, set the heat to low, and simmer together for 10-15 minutes.
14. Serve over rice; if desired, top with a squeeze of lime juice and minced cilantro.

Nutrition Information

Nutrition Disclaimer

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