Vadouvan Tofu & Coconut-Ginger Curry

with Bok Choy, Carrots & Rice

30 MIN

2 Servings

Wellness at Blue Apron

Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.

Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

Carb Conscious

This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.

Mediterranean Diet

Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended in the Dietary Guidelines for Americans published jointly every five years by the US Department of Agriculture (USDA) and the Department of Health & Human Services (DHHS). This eating plan highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.

600 Calories or Less

These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.

Wellness Grain

These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.

Pescatarian

These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.

30g Of Protein

These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Keto Friendly

These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).

45g Of Protein

These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.

Nutritionist's Pick

These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.

Wheat Free

These meals are prepared with ingredients that do not contain wheat. They feature grains such as barley and rice as well as proteins and vegetables.

Reduced Sodium

Vegan

To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

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.
CLICK FOR RECIPE CARD

See Plans

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

fresh

ingredients

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

step-by-step

instructions

Cook Along

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.

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.

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!