Baked Tofu & Creamy Tomato Curry with Brown Rice & Peanuts

Baked Tofu & Creamy Tomato Curry

with Brown Rice & Peanuts

35 MIN
+$6.99/serving 2 Servings
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Available Options

  • with Extra Firm Tofu
    includes 12 oz Extra Firm Tofu View recipe
    Wellness
  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined)
    Wellness
    • with Shrimp

    From the Test Kitchen

    This flavorful dish features hearty tofu—diced and baked with a coating of warming vadouvan curry powder—served over a vibrant mix of ginger, carrots, and sweet peppers simmered in tomato sauce and a touch of cream, plus a bed of brown rice to soak up all the saucy bites.
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    • Nutrition
      PER SERVING
    • Calories
      670 Cals (est.)
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    Nutrition Label
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    Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.

    fresh
    ingredients
    Baked Tofu & Creamy Tomato Curry with Brown Rice & Peanuts
    Title
    • 10 oz Tail-On Shrimp (Peeled & Deveined)
    • ½ cup Brown Rice
    • 1 8-Oz Can Tomato Sauce
    • 2 Scallions
    • ¼ cup Cream
    • 1 Piece Ginger
    • 6 oz Carrots
    • 2 tsps Vadouvan Curry Powder
    • 2 Tbsps Tomato Achaar
    • 3 Tbsps Roasted Peanuts
    • 4 oz Sweet Peppers
    step-by-step
    instructions
    Cook Along Triangle Created with Sketch.
    Cook the rice
    1 Cook the rice

    In a small pot, combine the rice, a big pinch of salt, and 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    Prepare the ingredients
    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then thinly slice lengthwise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Roughly chop the peanuts.

    Cook the shrimp
    3 Cook the shrimp

    Pat the shrimp dry with paper towels (remove the tails if desired). Place in a bowl. Season with salt, pepper, and the curry powder. Stir to coat. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm.

    Cook the vegetables
    4 Cook the vegetables

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced peppers, sliced white bottoms of the scallions, and chopped ginger; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened. 

    Make the curry & serve your dish
    5 Make the curry & serve your dish

    To the pan, add the tomato sauce (carefully, as the liquid may splatter) and tomato achaar. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the cream. Cook, stirring occasionally, 1 to 2 minutes, or until combined and slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the curry and cooked shrimp. Garnish with the sliced green tops of the scallions and chopped peanuts. Enjoy!

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    Baked Tofu & Creamy Tomato Curry

    Cook the rice
    1 Cook the rice

    In a small pot, combine the rice, a big pinch of salt, and 1 1/4 cups of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 23 to 25 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Cut off and discard the stems of the peppers; remove the cores. Halve lengthwise, then thinly slice lengthwise. Thinly slice the scallions, separating the white bottoms and hollow green tops. Peel the ginger; finely chop to get 2 teaspoons (you may have extra). Roughly chop the peanuts.

    Prepare the ingredients
    Cook the shrimp
    3 Cook the shrimp

    Pat the shrimp dry with paper towels (remove the tails if desired). Place in a bowl. Season with salt, pepper, and the curry powder. Stir to coat. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned shrimp. Cook, stirring occasionally, 4 to 5 minutes, or until opaque and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a plate. Cover with foil to keep warm.

    4 Cook the vegetables

    In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced carrots in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned. Add the sliced peppers, sliced white bottoms of the scallions, and chopped ginger; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened. 

    Cook the vegetables
    Make the curry & serve your dish
    5 Make the curry & serve your dish

    To the pan, add the tomato sauce (carefully, as the liquid may splatter) and tomato achaar. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the cream. Cook, stirring occasionally, 1 to 2 minutes, or until combined and slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the curry and cooked shrimp. Garnish with the sliced green tops of the scallions and chopped peanuts. Enjoy!

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