Coconut Tofu Curry

 

Meal Type: Main Dish
Difficulty Level: Medium

Cook Time: 60 minutes
Prep Time: 10 minutes
Total Time: 1 hour 10 minutes

Serving Sizes: 5-6 servings
Average Cost per Serving: Cost varies based on ingredients

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Ingredients:

• 14 oz (1 ¾ cups) full-fat coconut milk

• 18 oz (2 ¼ cups) water (total 4 cups liquid: 2 cups per 1 cup of rice)

• 2 tsp turmeric

• 1.5 tbsp curry powder

• 2 cups brown rice

• 1 lb firm tofu

• 2 cups chopped potatoes (optional)

• Pinch of salt

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Tools:

• Cheesecloth or 2 plates and a 5-pound weight

• Medium-sized rice/saucepan

• Spatula or mixing spoon

• Measuring cups/spoons

• Storage container

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Instructions:

Prep Method
 

Long Straining Option:

1. Place the tofu between kitchen towels or paper towels and sandwich the tofu between 2 plates.

2. Add a heavy object (about 5 pounds) on top of the plates and let sit for 30-45 minutes.

3. This will help drain excess water from the tofu, allowing it to better absorb the curry flavors.

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Quick Straining Option:

1. Strain the tofu with a cheesecloth, cutting it into cubes.

2. Wrap the tofu in the cheesecloth and gently squeeze out the excess water, applying enough pressure to drain without crumbling the tofu.

Cooking Instructions

1. Begin by dicing the potatoes and tofu.1

2. In a medium saucepan, combine the coconut milk, water, turmeric, curry powder, and chopped tofu. Mix everything well.

3. Add the brown rice and potatoes (if using) to the saucepan. Mix thoroughly and let it sit for about 1 hour.

4. Cook the mixture over low-medium heat for 45-60 minutes. Check for water on the bottom of the pan by moving the rice aside; when the water is absorbed, the dish is ready.

5. Turn off the stove and let the curry cool for a few minutes before serving.

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Storage

• Store the leftover curry in a sealed container in the refrigerator for up to 7 days. For longer storage, place the sealed container in the freezer.

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Chef Notes

• If using white rice, remember that the cooking time will be shorter.

• Adjust the amount of curry paste to your spice preference.

• Light coconut milk can be used for a lower-fat version of the dish.