tofu main dish

Combining brown rice, tofu, and peanuts in a simple main dish, this will be a mainstay in your repertoire if you enjoy these ingredients.

Peanut Rice and Tofu

tub extra-firm tofu

dark sesame oil (or use a neutral oil

soy sauce

red bell pepper (diced

garlic (minced)

scallions

ginger

green peas (completely thawed)

pepper

Soy sauce

peanut halves

Cut the tofu into 6 slabs crosswise and blot very well between layers of paper towel or clean tea towel. (if you have a tofu press, press the tofu ahead of time). Cut the slabs into dice.

Heat the oil along with 1 tablespoon of the soy sauce in a large skillet or steep-sided stir-fry pan. Add the tofu and stir quickly to coat. Cook over medium-high heat, stirring frequently until golden brown and on most sides.

Stir in the bell pepper and garlic and cook over medium-high heat for 2 minutes.

Add the scallions, ginger and green peas and continue to cook for a minute or so.

Add the rice and stir everything together. Continue to cook until the rice is piping hot (how long depends on if you add hot or cold rice).

Season with pepper, additional soy sauce or tamari, and more ginger, if you’d like. Remove from the heat and serve at once.

Try this 10-ingredient tofu curry for a quick, easy, and satisfying weeknight dinner! It’s packed with Thai-style seasonings and vibrant veggies bathed in a creamy coconut broth.

10-Ingredient Tofu Curry

grapeseed oil

tofu

grapeseed oil (or coconut oil)

shallots (finely chopped)

red bell pepper (thinly sliced)

garlic

curry paste (yellow, red, or green)

coconut milk (full-fat)

vegetable broth (or water)

greens

Salt

cilantro leaves

Jasmine rice

Lime wedges

Press the tofu in a tofu press or with a heavy cast-iron skillet on top for about 15-20 minutes. If you have a tofu press, you can press it in the fridge overnight.

Heat 1 tablespoon of grapeseed oil in a large non-stick skillet over medium. Add the tofu cubes and fry them on each side until golden brown (about 3-4 minutes per side).

Heat 2 tablespoons of grapeseed oil in a large Dutch oven or pot over medium. Sauté the shallots and red bell pepper for 3-4 minutes until translucent and soft.

Add the garlic, ginger, and curry paste, stirring to combine. Cook for another 2-3 minutes.

Pour in the coconut milk and vegetable broth, stirring until combined. Simmer for 8-10 minutes. Add the cooked tofu cubes and spinach. Continue cooking for 2-3 more minutes until the spinach is wilted.

Taste and season the tofu curry with salt to your liking. Serve it immediately while hot with jasmine rice, cilantro, lime wedges, etc. Happy eating!

Top 2 tofu main dish recipes from across the web

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Peanut Rice and Tofu

10-Ingredient Tofu Curry

Top 2 tofu main dish recipes from across the web

The most viewed tofu main dish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Peanut Rice and Tofu

10-Ingredient Tofu Curry

The most viewed tofu main dish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine