Curried Skillet Tofu and Rice
A one pan meal, creamy coconut curried rice packed with vegetables and topped with tofu.
Prepare Ingredients
01
| ½ medium | yellow onion |
| ⅓ lb. | cremini mushroom |
| ⅓ lb. | green beans |
| 1 medium | bell pepper orange, red or yellow |
| 2 medium | carrot |
| 2 clove | garlic |
| 1 inch | ginger |
| 2 tsp. | curry powder |
| 1 tsp. | salt |
| ½ tsp. | turmeric |
| ½ tsp. | black pepper |
| 1 14 oz. can | coconut milk full fat |
| 1 | lime |
| 1 cup | long grain white rice |
| 1 block | firm tofu |
Chop onion, mushrooms and bell pepper into 1/2” pieces. Mince garlic and ginger. Chop green beans into 1-2” pieces. Slice carrots into thin rounds. Measure out spices. Juice lime. Cut tofu into 1/2” cubes.
Cook
02
| 1 Tbsp. | olive oil |
| 3 | green onion |
| 1 bunch | cilantro |
In large frying pan or pot heat 1 tablespoon olive oil over medium heat. Add onion, mushrooms, green beans, bell pepper, carrots, garlic and ginger to pan. Sauté until slightly softened, 4-5 minutes . Stir in curry powder, salt, turmeric and black pepper, then stir in coconut milk, lime juice and 1 tablespoon water. Bring to a simmer then fold in rice. Place tofu on top of rice, reduce heat to low, cover and cook 30 minutes .
Thinly slice green onions. Roughly chop cilantro. Serve garnished with chopped green onion and cilantro.