Recipe by KMakoto
"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."
Watch video tips and tricks
uncooked white rice
firm tofu, cubed
fresh green beans, rinsed and trimmed
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.
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.
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!
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!
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.
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!!!
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Coconut Curried Tofu with Green Beans and Coconut Rice
Serving Size: 1/1 of a recipe
Servings Per Recipe: 1
Amount Per Serving
Calories from Fat: 418
Everything you need to party like a leprechaun.
New for spring! Good-for-you food you’ll love to eat.
Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $9.99!
Easy seasoned black beans and white rice, it’s the perfect meal.
See how to make quick-and-easy curried chicken.
Watch Chef John put a few tasty twists on classic rice pudding.