I really think tofu wins at being the most versatile of all plant-based proteins. I’ve talked about tofu before, in my How to Make the Most of Tofu post as well as one of my fav recipes on this blog, the lemon-ginger stir fry with sesame tofu.
In honor of it’s versatility, it only seems fair that I come to you today with yet another tofu recipe! There are tons of recipes out there, but when it comes to yummy week night meals, I have a few requirements that some recipes online just don’t seem to fit:
- Needs to be flavorful without having to use a million ingredients.
- Super duper quick to prepare (the recipe wants me to cut an onion? Nope, moving on..)
- Reasonably healthy.
Let us take a moment and expand on this cutting onions subject, is it possible that some people can’t stand to cut onions at all? It burns my eyes so much and I end up crying and closing my eyes WHILE cutting onions (never a good combo). This is why I try to swear off any recipe that requires excessive onion chopping (or I make someone else cut it hehe).
Okay, but really, there are no onions in this recipe so I have no idea why that tangent even happened, but tell me that you can relate!?
When it comes to making a recipe, I always refer to my trusted Flavor Bible. After consulting this foodie bible, I decided that curry, coconut milk and basil were the way to go. They all seemed to pair nicely together, so I gave it a shot. It ended up tasting SO good (Flavor bible to the rescue, again!)
This pairs beautifully with rice, and maybe even Naan bread if you’re feeling fancy and want to scoop up some saucey goodness with your bread.
I tested this recipe so many times and took pictures a little too early on, which might explain why the pictures look less like the recipe should (the original recipe had less curry). However, since my pictures were taken by our friend, Alex, who has a great camera, I just had to use them.
The final product looked a little more like this (without the rice noodles, those didn’t taste as good as the rice did).
A lot more yellow right?
When it comes down to it, yellow pictures or not, coconut milk and curry pair amazingly. I sometimes feel that so many recipes use coconut milk, but the flavor ends up getting lost. This recipe brings out the creaminess of the coconut while still retaining it’s characteristic aroma and mild taste.
You’re going to want to include this quick recipe in your weeknight meals!
- 1 1/2 cups rice, uncooked (basmati or jasmine is best)
- 1 tbsp canola oil
- 3 garlic cloves, minced
- 2 tbsp fresh ginger, minced
- 1 medium sweet potato, cubed
- 1 cup asparagus, cut into bite-sized pieces
- 1 red bell pepper, sliced
- 2 tbsp curry powder
- 1 block of extra firm tofu, cubed
- 1 can coconut milk (398 ml)
- Cook rice according to package directions.
- In a pan, add canola oil and heat on medium. Add garlic and ginger and cook until fragrant.
- Add the sweet potato into the pan and cover. Let it cook for 5 minutes, mixing every so often.
- Add the asparagus, red bell pepper and curry powder and mix thoroughly. Season with salt and pepper.
- Add the tofu and coconut milk, mixing thoroughly. Cover and let simmer for 5 minutes.
- Serve on top of a bed of rice with shallots, sesame seeds (a must!) and fresh basil for an added kick.
- The veggies are totally customizable and can be changed based on what you have on hand!
If you try this recipe out, let me know in the comments down below!
What is your favorite way to cook with curry?
Have a great day!