Quick Tofu Coconut Curry with Rice

This vibrant tofu coconut curry delivers rich, aromatic flavors in just 25 minutes from start to finish. The creamy coconut sauce balances perfectly with the crispy tofu cubes and tender vegetables, creating a satisfying meal that tastes like it took hours to prepare.

Ingredients

• 1 cup jasmine rice
• 1 block extra-firm tofu (14 oz)
• 2 tablespoons vegetable oil
• 1 onion (diced)
• 2 cloves garlic (minced)
• 1 tablespoon ginger (grated)
• 2 tablespoons curry powder
• 1 can coconut milk (14 oz)
• 1 bell pepper (sliced)
• 1 cup snap peas
• 1 tablespoon soy sauce
• 1 lime (juiced)
• salt (to taste)
• fresh cilantro (for garnish (optional))

Instructions

1. Rinse rice and cook according to package instructions.
2. While rice cooks, press tofu between paper towels to remove excess moisture. Cut into 1-inch cubes.
3. Heat 1 tablespoon oil in a large pan over medium-high heat. Add tofu and cook until golden brown on all sides, about 5 minutes. Remove and set aside.
4. In the same pan, add remaining oil. Sauté onion for 2 minutes until translucent.
5. Add garlic and ginger, cook for 30 seconds until fragrant.
6. Stir in curry powder and cook for another 30 seconds.
7. Pour in coconut milk, bring to a simmer.
8. Add bell pepper and snap peas, cook for 3 minutes until vegetables are tender-crisp.
9. Return tofu to the pan, add soy sauce and lime juice. Simmer for 2 minutes.
10. Season with salt to taste.
11. Serve curry over rice and garnish with cilantro if desired.

Notes