Vadouvan Tofu & Coconut-Ginger Curry with Bok Choy, Carrots & Rice

Vadouvan Tofu & Coconut-Ginger Curry

with Bok Choy, Carrots & Rice

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

    From the Test Kitchen

    In this hearty dish, tender vegetables are cooked in an aromatic broth of sweet coconut milk, spicy yellow curry paste, fresh ginger, and lime juice, then served with crispy vadouvan-baked tofu and a drizzle of cilantro sauce for even more bold flavor.
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    Dietary Information

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

    Vegetarian
    • Nutrition
      PER SERVING
    • Calories
      770 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Vadouvan Tofu & Coconut-Ginger Curry with Bok Choy, Carrots & Rice
    Title
    • 14 oz Firm Tofu
    • ½ cup Long Grain White Rice
    • 10 oz Baby Bok Choy
    • 6 oz Carrots
    • 1 Lime
    • 1 13.5-Oz Can Light Coconut Milk
    • 1 Tbsp Yellow Curry Paste
    • 1 Piece Ginger
    • 1 Shallot
    • ¼ cup Cilantro Sauce
    • ¼ cup Rice Flour
    • 2 tsps Vadouvan Curry Powder
    time-saving
    tips & techniques
    Drain & press the tofu
    1 Drain & press 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 work surface. 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. Remove the paper towels and transfer the pressed tofu to a cutting board; medium dice.

    Prepare the ingredients
    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Peel the ginger; finely chop to get 1 tablespoon (you may have extra). Peel and thinly slice the shallot. Peel the carrots; thinly slice on an angle. Cut off and discard the root ends of the bok choy; roughly chop, separating the leaves and stems. Quarter the lime.

    Cook the rice
    3 Cook the rice

    In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    Coat & bake the tofu
    4 Coat & bake the tofu

    Meanwhile, line a sheet pan with foil; lightly oil the foil. In a large bowl, combine the flour and curry powder; season with salt and pepper. Add the diced tofu and gently toss to coat. Discarding any excess flour mixture, transfer to the sheet pan and arrange in an even layer. Drizzle with olive oil. Bake 14 to 16 minutes, or until browned and slightly crispy. Remove from the oven.

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

    Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped ginger, sliced shallot, and sliced carrots; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the curry paste. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add the coconut milk (carefully, as the liquid may splatter); season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high and cook, stirring occasionally, 4 to 5 minutes, or until slightly thickened. Add the chopped bok choy stems. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Turn off the heat. Stir in the chopped bok choy leaves and the juice of 2 lime wedges until combined and the leaves are wilted. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished curry and baked tofu. Drizzle with the cilantro sauce. Serve the remaining lime wedges on the side. Enjoy!

    Tips from Home Chefs

    Drain & press the tofu
    1 Drain & press 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 work surface. 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. Remove the paper towels and transfer the pressed tofu to a cutting board; medium dice.

    2 Prepare the ingredients

    Meanwhile, wash and dry the fresh produce. Peel the ginger; finely chop to get 1 tablespoon (you may have extra). Peel and thinly slice the shallot. Peel the carrots; thinly slice on an angle. Cut off and discard the root ends of the bok choy; roughly chop, separating the leaves and stems. Quarter the lime.

    Prepare the ingredients
    Cook the rice
    3 Cook the rice

    In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

    4 Coat & bake the tofu

    Meanwhile, line a sheet pan with foil; lightly oil the foil. In a large bowl, combine the flour and curry powder; season with salt and pepper. Add the diced tofu and gently toss to coat. Discarding any excess flour mixture, transfer to the sheet pan and arrange in an even layer. Drizzle with olive oil. Bake 14 to 16 minutes, or until browned and slightly crispy. Remove from the oven.

    Coat & bake the tofu
    Make the curry & serve your dish
    5 Make the curry & serve your dish

    Meanwhile, in a large pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped ginger, sliced shallot, and sliced carrots; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until slightly softened. Add the curry paste. Cook, stirring constantly, 30 seconds to 1 minute, or until thoroughly combined. Add the coconut milk (carefully, as the liquid may splatter); season with salt and pepper. Heat to boiling on high. Once boiling, reduce the heat to medium-high and cook, stirring occasionally, 4 to 5 minutes, or until slightly thickened. Add the chopped bok choy stems. Cook, stirring occasionally, 1 to 2 minutes, or until slightly softened. Turn off the heat. Stir in the chopped bok choy leaves and the juice of 2 lime wedges until combined and the leaves are wilted. Taste, then season with salt and pepper if desired. Serve the cooked rice topped with the finished curry and baked tofu. Drizzle with the cilantro sauce. Serve the remaining lime wedges on the side. Enjoy!

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