Yellow Tofu Curry Bowl
Yellow Tofu Curry Bowl, a Thai-inspired yellow curry using crispy tofu, potatoes, and fresh vegetables in a super flavorful coconut milk broth. An easy curry rice bowl that packs a flavor punch!
Equipment
- 1 small pot to cook rice
- 1 medium pan to cook tofu
- 1 pot or Dutch oven to cook curry
Ingredients
- 1 ½ cups dry rice white or brown
- 1 tablespoon peanut oil or other vegetable oil, divided
- 1 16-ounce black extra firm tofu drained and cut into cubes
- 1 large bell pepper sliced
- 1 small yellow onion sliced
- 1 large russet potato cut into cubes
- 2 cups broccoli florets
- ½ cup yellow curry paste see notes
- 2 13.5-ounce cans full fat coconut milk
- 1 teaspoon salt
- ½ teaspoon red chili pepper flakes or whole Thai chilis
- 1 tablespoon brown sugar
- ½ cup fresh cilantro
- 3 tablespoons lime juice from about 2 limes
Instructions
- Make rice: Make rice according to package instructions. To make it on the stovetop, add the rice and double the amount of water (1 1/2 cups rice and 3 cups water, as written is written) to a pot and bring to a boil, then reduce heat to a simmer and cover with a lid until rice is soft and has absorbed the water, about 20 minutes.1 ½ cups dry rice
- Make crispy tofu: Heat a pan over medium-high heat and add half of oil to coat the pan. Once hot, add tofu cubes and allow to cook undisturbed about 5-7 minutes, or until the tofu is browned. Then use a spatula to flip the tofu and continue cooking until all sides of the tofus cubes are browned and crispy, about 20 minutes.1 tablespoon peanut oil, 1 16-ounce black extra firm tofu
- Make curry: Heat a large pot or dutch oven of medium-high heat and add the remaining vegetable oil. Add the bell pepper, onion, broccoli, and potato to the bowl and cook until the bell peppers and onion begin to brown, about 5 minutes. Then add the yellow curry paste and mix well to coat the vegetables, cooking another 2-3 minutes until the paste releases its flavors. Then pour in the coconut milk and season with brown sugar, salt, and red chili pepper flakes (or full chilis, if using). Bring to a boil, then cover and cook about 20 minutes, or until the potatoes are soft and cooked through. Then add tofu, cilantro, and lime juice and cook 5 minutes more. Taste to ensure desired seasonings, then remove from heat.1 tablespoon peanut oil, 1 large bell pepper, 1 small yellow onion, 1 large russet potato, 2 cups broccoli florets, ½ cup yellow curry paste, 2 13.5-ounce cans full fat coconut milk, 1 teaspoon salt, ½ teaspoon red chili pepper flakes, 1 tablespoon brown sugar, ½ cup fresh cilantro, 3 tablespoons lime juice
- Build curry bowl: To build the curry bowl, add cooked rice to a bowl and then cover with yellow tofu curry. Garnish with fresh cilantro, lime slices, and additional red pepper flakes, if desired.
Notes
- Ingredient notes: Yellow curry paste can be found in most grocery stores, but I’ve tried and liked this brand you can find on Amazon.
- Prep ahead instructions: This recipe is great to prep ahead. Simply make rice and yellow curry and store separately for 4-5 days until ready to serve. To reheat, simply add a small amount of water to the rice to rehydrate and reheat on the stove or in the microwave.
- Leftovers and storage: Store leftovers in an airtight container in the refrigerator for up to 4-5 days. Freeze in freezer-friendly containers separately and remove to the refrigerator 24 hours before serving to thaw.
- Nutrition notes: Nutrition information is an estimate and includes all listed ingredients. This recipe uses only plant-based ingredients, which makes it suitable for vegan diets. This recipe is gluten free.
Nutrition
Serving: 1servingCalories: 441kcalCarbohydrates: 86gProtein: 9gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 614mgPotassium: 754mgFiber: 6gSugar: 9gVitamin A: 6441IUVitamin C: 106mgCalcium: 108mgIron: 3mg
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