Coconut Curried Tofu with Green Beans and Coconut Rice Recipe -
Coconut Curried Tofu with Green Beans and Coconut Rice Recipe
  • READY IN 35 mins

Coconut Curried Tofu with Green Beans and Coconut Rice

Recipe by  

"This is the no-fuss curry recipe for 'quick and easy' cooks out there. The rice is simple yet sweet and flavorful and the tofu with green beans will satisfy even the pickiest eaters."

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Ingredients Edit and Save

Original recipe makes 1 serving Change Servings
  • PREP

    10 mins
  • COOK

    25 mins

    35 mins


  1. Pour water, 1/2 cup coconut milk, and rice into a small saucepan. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer until the rice is tender, about 20 minutes.
  2. Meanwhile, melt the butter in a skillet over medium-high heat. Add the tofu and cook until golden-brown on all sides, about 5 minutes. When browned, stir in green beans, curry powder, and 1/4 cup of coconut milk. Simmer until the green beans are tender, then serve over rice.
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Reviews More Reviews

Most Helpful Positive Review
May 06, 2009

This is a good base recipe, but I had to make a lot of changes. I doubled it, added 2 tablespoons of sugar to the rice and coconut milk, used a tablespoon of butter, sauteed the tofu with the curry powder, and added garlic, ginger paste, salt and a little sugar to the sauce. I also used light coconut milk, steamed the green beans before adding, and added some baby corn. It turned out to be fantastic. I'm definitely making this again.

Most Helpful Critical Review
Dec 01, 2008

I cook a lot of curry and this was awful. I did a lot to dress it up, added peas, corn, chili powder, cumin, cashews, salt/pepper, ect. Nothing could make it good.


27 Ratings

Jun 17, 2008

I really liked this recipe, but agree it needs salt and a little extra curry powder. I added about a tsp of sugar, raisins, and onions too. When I make it again, I will definitely steam the green beans before I add them to the mixture. They take forever to get tender and the sauce nearly disappears!

Apr 13, 2008

This recipe was great once it was tweaked. I was afraid it would be too bland, so I added 1/4 tsp Madras curry powder (in addition to the regular curry powder), 1/4 tsp cumin and 1/4 tsp salt. I also added an extra 1/4 cup coconut milk for more sauce. I will definitely make this again!

Oct 29, 2007

A fantastic aroma fills the house during cooking and the taste lives up to the reviews. I added a sweet potato and baby corn for some extra color and nutrients.

Mar 03, 2010

I changed the recipe, but it was a great starting point. I used coconut curry marinated tempe cooked first in olive oil. Then I took that out of the pan and added large cut onion pieces and cooked those for a little while while steaming green beans, chunks of carrot and just 1/8 of a green bell pepper. I used about one cup of coconut milk and more than doubled the curry. I also used about1/4 tsp of garlic powder, 1/4 tsp-1/2 tsp of cumin and a pinch of red chili powder. I let that simmer for a while and served it over rice. YUM, YUM!!!

Aug 27, 2007

Very good recipe once it's tweaked. I love coconut and I love spicy food, so I feel I saved the recipe by adding salt, more curry, a little cilantro, and a little cumin to the tofu and beans. I also served it with a touch of coriander chutney on the side. Otherwise, it would have been far too bland.

Mar 11, 2009

Looking at the ingredients to this recipe, it looks like it should be a Thai curry rather than an Indian one. I'm going to try this using green curry paste instead of curry powder, and I bet it will be fantastic.


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  • Calories
  • 849 kcal
  • 42%
  • Carbohydrates
  • 90.5 g
  • 29%
  • Cholesterol
  • 5 mg
  • 2%
  • Fat
  • 46.4 g
  • 71%
  • Fiber
  • 9 g
  • 36%
  • Protein
  • 25.6 g
  • 51%
  • Sodium
  • 63 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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