Jungle Curry Tofu

I’m not a vegetarian, but I do enjoy the occasional vegetarian entree. I also enjoy the occasional tofu. Unfortunately, I am horrible at cooking tofu- I can never get the right consistency. The pattern still held true this time, but I think I’m getting there. Practice makes perfect, right?

Jungle Curry with Tofu

From Cooking Light, September 2012

Total Time: 26 minutes (45 minutes by my count)

Serves: 4


  • 1 cup uncooked jasmine rice (I found brown jasmine rice- it has a wonderful nutty scent)
  • 1 (12-ounce) package extra-firm tofu, drained and cut into 1/2-inch cubes
  • 2 tablespoons canola oil, divided
  • 2 cups (2-inch) cut haricots verts
  • 1 small eggplant, cut into 1/2-inch cubes (about 4 cups)
  • 1 red bell pepper, cut into julienne strips
  • 2 tablespoons green curry paste (I could only find green curry sauce. May have to use more sauce to get the right amount of spice; you could barely taste the curry sauce at all with only 2 tablespoons).
  • 1 cup organic vegetable broth
  • 3 tablespoons lower-sodium soy sauce
  • 2 teaspoons brown sugar
  • 2 teaspoons grated lime rind
  • 1 cup thinly sliced fresh basil
  • Lime wedges (optional)


  1. Cook rice according to package directions, omitting salt and fat.
  2. Place tofu on several layers of paper towels, and cover with additional paper towels. Let stand for 5 minutes, pressing down once.
  3. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add tofu; sauté 4 minutes or until lightly browned, stirring occasionally. If you enjoy crispier, drier, tofu like I do, then I would keep cooking it a few minutes more. Remove from pan; keep warm. Wipe pan clean with a paper towel. Return pan to medium-high heat. Add remaining 1 tablespoon oil; swirl to coat. Add haricots verts, eggplant, and bell pepper; sauté 3 minutes, stirring occasionally. If you’re like me again, and prefer to have softer green beans, add the beans first and cook 1-2 minutes before adding the eggplant and bell pepper. Add curry paste; cook 30 seconds, stirring frequently. Add broth, soy sauce, sugar, and rind; cook  5 minutes, stirring occasionally. Add reserved tofu; cook 1minute. Place 1/2 cup rice in each of 4 shallow bowls. Top each with about 1 1/2 cups tofu mixture and 1/4 cup basil. Serve with lime wedges, if desired.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s