This recipe is a staple in my dairy-free home. It's a healthy, vegan lunch or dinner that is quick and simple to make and tastes great the next day. Feel free to add extra veggies or swap out some of those listed in the recipe with other favorites. (I love adding cooked pumpkin* or sweet potato to this recipe, so if you have these on hand or feel like cooking them ahead of time, DO IT. You won't regret it!) You can also opt to fry or bake your tofu if you prefer, but the steamed tofu, to me, makes this dish taste so fresh, and the steamed, pillowy tofu readily soaks up the curry flavors once added to the sauce.
Confused about what kind of tofu to use? Check out this article on the different kinds of tofu to clear things up.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: 4-6 servings
- 10 cups water
- 2 cups uncooked brown rice
- 2 blocks extra-firm Chinese-style water-packed tofu, pressed and chopped into 1" cubes
- For the Veggies and Sauce:
- 1-2 T. olive oil, canola oil, or sesame oil
- 1 cup finely chopped yellow onion
- 3 T. finely minced garlic
- 2 T. finely minced fresh ginger
- 1 T. curry powder, or to taste
- 2 T. green or yellow curry paste
- 1 cup thinly sliced carrot
- 2 14-ounce cans coconut milk (regular or lite)
- 2 cups fresh broccoli florets
- Salt, to taste
- Cayenne pepper, to taste (optional)
1. Prepare the Rice. Bring the 10 cups water to boil over high heat in a large pot. Meanwhile, place the rice in a fine-mesh strainer and rinse under cold water for about a minute, swirling the rice with your hand to ensure even rinsing. Once the water is at a full boil, carefully add the rice, and stir once. Turn the heat down to medium-high and cook the rice at a boil, uncovered, for 30 minutes, stirring occasionally.
2. Carefully pour the rice into a strainer and drain the excess liquid from the rice for 10 seconds, giving the strainer one good shake. Return the rice to the pot off the heat. Add the cubes of tofu to the top of the rice, cover, and set aside for 10 minutes.
3. Prepare the vegetables and sauce. In a large saucepan, frying pan, or skillet over medium-high heat, add the oil to the pan. Swirl the pan around to evenly coat. Once the pan is hot (but not smoking--do not burn your oil!), add the onions, garlic, and ginger. Stirring often, cook until the onions are fragrant and soft. Add the curry powder, curry paste, and carrot, and stir to distribute. Cook, stirring often, for 2-4 minutes. Add the coconut milk and gently stir to combine the coconut milk with the spices and veggies. Bring the mixture to a simmer and add the broccoli. Cook for just 1-2 minutes more, or until the broccoli is bright green and tender-crisp. Turn off the heat.
4. Serve!. Portion rice and tofu into serving bowls. Using a ladle, spoon the coconut curry sauce and veggies over each of the rice and tofu servings and serve with salt and cayenne pepper.*To make cooked pumpkin to add to your curry, just follow these instructions and instead of pureeing, just chop your pumpkin into squares and add to sauce with the broccoli.