You can eat the curry as is, or ladle it over cooked noodles (how it’s pictured here) or rice to add some heft. Skip to main ... Tofu and Summer Vegetable Curry. By Heidi Swanson. August 13, 2019.

Add Rice and Liquids: Stir in the rice, coconut milk, vegetable broth, and soy sauce. Bring to a simmer, then reduce heat to low, cover, and cook for 15 minutes until the rice is tender.

Customizing Your Fried Curry Rice. This recipe is endlessly adaptable based on what’s available in your kitchen. Instead of chicken, you can use beef, shrimp, or even tofu.For vegetables, bell ...

Pre-heat a wok on high, add a touch of oil then scallion whites, sauté for 1 minute then add garlic, ginger, curry powder and some salt and pepper, stir to toast for about 1 minute. Add the bell ...

In a large non-stick skillet over high heat, brown the tofu in 2 tbsp (30 ml) of the oil. Set aside on a plate. In the same skillet, soften the sweet potatoes in the remaining oil. Add the bell ...

Lower heat to medium-low, add remaining ¼ cup soy sauce, vegetables, and tofu to rice and cook, stirring, for about 2 minutes, until rice is soft and everything is mixed. Step 12.

1 to 2 chipotles in adobo sauce, plus 2 tablespoons juice from the can; 2 garlic cloves, grated or minced; 2 tablespoons extra-virgin olive oil; 2 tablespoons fresh lime juice ...

Beyond your preferred vegetable(s), you’ll need little else: Some tofu, a can of coconut milk, an onion and a tablespoon of curry powder do the trick. Recipe: Vegetable Tofu Curry 2.