Baked Tofu & Creamy Tomato Curry

with Brown Rice & Peanuts

35 MIN

2 Servings

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with Extra Firm Tofu

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 bell pepper simmered in a spiced tomato sauce with a touch of cream, plus a bed of brown rice to soak up all the saucy bites.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Vegetarian

Nutrition

PER SERVING
Calories

700 Cals (est.)

View Full Nutrition

fresh

ingredients

12 oz Extra Firm Tofu
½ cup Brown Rice
1 Bell Pepper
6 oz Carrots
2 Scallions
1 8-Oz Can Tomato Sauce
¼ cup Cream
1 Piece Ginger
3 Tbsps Roasted Peanuts
1 Tbsp Yellow Curry Paste
2 tsps Vadouvan Curry Powder

step-by-step

instructions

Cook Along

1 Drain, press & dice the tofu

Place an oven rack in the center of the oven; preheat to 450°F. Drain the tofu, then place on a paper towel-lined plate. Place several layers of paper towels on top, then place a heavy-bottomed pot (or pan) on top of the paper towels. Set aside to release the excess liquid at least 10 minutes. Transfer the pressed tofu to a cutting board; medium dice.

2 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.

3 Prepare the ingredients

Meanwhile, wash and dry the fresh produce. Peel the carrots; halve lengthwise, then thinly slice crosswise. Cut off and discard the stem of the pepper. Quarter lengthwise; remove the ribs and seeds, then thinly slice. 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.

4 Bake the tofu

Line a sheet pan with foil; lightly oil the foil. Transfer the diced tofu to the foil. Drizzle with olive oil and season with salt, pepper, and the curry powder; gently toss to coat. Arrange in an even layer. Bake 19 to 21 minutes, or until browned and slightly crispy. Remove from the oven.

5 Cook the vegetables

In a medium pan (nonstick, if you have one), 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 pepper, sliced white bottoms of the scallions, and chopped ginger; season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until softened.

6 Make the curry & serve your dish

To the pan, add as much of the curry paste as you'd like, depending on how spicy you'd like the dish to be. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the tomato sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Add the cream (shaking the packet before opening). 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 baked tofu. Garnish with the sliced green tops of the scallions and chopped peanuts. Enjoy!