Curried Tofu

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Curried Tofu
Recipe adapted from Forks Over Knives
Servings
people
Ingredients
  • 1/2 cup brown rice rinsed & drained (~ 2 cups cooked)
  • 2 heads baby bok choy cut into 1-inch pieces
  • 2 scallions (white and green parts) finely chopped
  • 3 cloves garlic minced
  • 1/2 tablespoon Fresh Ginger grated
  • 1 14-oz packaged extra-firm tofu drained & cut into 1-inch-thick strips
  • 3 tablespoons tomatoe paste
  • 1 1/2 teaspoon cornstarch
  • 1 tablespoon tamari
  • 2 teaspoons curry powder
  • 1/2 teaspoon Sriracha or to taste
  • 2 oz frozen green peas ~1/2 cup
  • Sea Salt to taste
  • freshly ground black pepper to taste
  • 1 tablespoon fresh cilantro finely chopped
Servings
people
Ingredients
  • 1/2 cup brown rice rinsed & drained (~ 2 cups cooked)
  • 2 heads baby bok choy cut into 1-inch pieces
  • 2 scallions (white and green parts) finely chopped
  • 3 cloves garlic minced
  • 1/2 tablespoon Fresh Ginger grated
  • 1 14-oz packaged extra-firm tofu drained & cut into 1-inch-thick strips
  • 3 tablespoons tomatoe paste
  • 1 1/2 teaspoon cornstarch
  • 1 tablespoon tamari
  • 2 teaspoons curry powder
  • 1/2 teaspoon Sriracha or to taste
  • 2 oz frozen green peas ~1/2 cup
  • Sea Salt to taste
  • freshly ground black pepper to taste
  • 1 tablespoon fresh cilantro finely chopped
Instructions
  1. Bring rice and 1 cup of water to a boil in a saucepan. Reduce heat to low, cover, and simmer for 45 minutes. Remove from heat and let cool; fluff rice with a fork
  2. Cut bok choy, chop scallions, mince garlic, and grate ginger.
  3. Drain and cut tofu then pat dry. Place tofu on a nonstick skillet and cook over medium-high, turning occasionally, until golden on all sides, 5 to 7 minutes. Meanwhile, combine 1 cup of water, tomato paste, arrowroot, soy sauce, curry powder, and Sriracha (if using) in a bowl and mix well. Add mixture and peas to tofu and cook until sauce thickens, 2 to 3 minutes. Taste and adjust seasoning.
  4. Sautรฉ bok choy, scallions, ginger, and garlic in a saucepan over medium heat, stirring frequently, until bok choy has wilted, 5 to 7 minutes. Add water 1 to 2 tablespoons at a time as needed, to keep vegetables from sticking to pan. Add rice, season with salt and pepper to taste, and mix well.
  5. Chop cilantro and scatter over tofu. Serve hot over brown rice.
Recipe Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days.

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