Co+op Basics: Tofu Curry with Rice
This simple tofu curry dish is warm and comforting with a mild level of spice. Featuring items from our Co+op Basics line, this dish comes in at just $2.50 per serving. The following ingredients are Co+op Basics:
- Soyboy bulk tofu
- Field Day olive oil
- Field Day curry powder
- Field Day tomato paste
- Field Day crushed tomatoes
- Field Day coconut milk
- Bulk jasmine rice
Ingredients
Soyboy bulk extra firm tofu
1.75 pounds
Field Day olive oil
2 tablespoons
Salt
1/2 teaspoon
Black pepper
1/4 teaspoon
Cornstarch
2 tablespoons
Large onion, quartered
1
Garlic cloves
4
Fresh ginger, grated
1 tablespoon
Field Day Curry Powder
3 tablespoons
Field Day tomato paste
1 tablespoon
Field Day crushed tomatoes
14 ounces
Field Day coconut milk
1 cup
Fresh cilantro, chopped
To garnish
Bulk jasmine rice
1 cup
Prep time: 20 minutes
Cook time: 30 minutes
Servings: 4
Calories per serving: 546
Cost per serving: $2.50
- Prepare the tofu: drain the tofu, wrap it in a towel, and place something heavy on top to drain any excess liquid. Allow to press for at least 20 minutes. Once pressed, cut into 1-inch cubes.
- Cook rice according to your preferred method.
- Preheat oven to 400 degrees Fahrenheit.
- Add the tofu cubes to a large mixing bowl and drizzle with 1 tablespoon of olive oil, salt and pepper. Stir in cornstarch and toss until tofu is evenly coated. Arrange the tofu cubes in a single layer on a baking sheet. Bake for 30 minutes, flipping halfway, until tofu is nice and crispy.
- Meanwhile, make the sauce. Add onion, garlic, and ginger to a food processor and blend into a paste.
- In a large saute pan over medium-high heat, add 1 tablespoon olive oil. Add the onion mixture and fry for 4-5 minutes, stirring occasionally.
- Stir in curry powder and cook for an additional minute.
- Stir in tomato paste and crushed tomatoes and bring to a boil. Add the coconut milk, turn the heat down to low, and simmer for 10 minutes.
- Add the tofu cubes to the sauce and serve with rice and cilantro.