Coconut-Curry Tofu with Roasted Sweet Potatoes and Cilantro Rice
This quick and flavorful stovetop dish features golden tofu in a creamy coconut curry sauce, served alongside fragrant cilantro rice and tender, pre-roasted sweet potatoes. Perfect for a nourishing weeknight meal in under 20 minutes.
- 400 g firm tofu, pressed and cubed
- 2 cups pre-roasted sweet potatoes, diced
- 1 cup coconut milk (full fat)
- 2 tbsp yellow curry paste
- 3 cups cooked jasmine rice
- 0.25 cup fresh cilantro, chopped
- 1 tbsp vegetable oil
- 2 cloves garlic, minced
- 1 tbsp soy sauce
- 4 pieces lime wedges
- 0.5 tsp salt
- 0.25 tsp black pepper
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Instructions
Heat the vegetable oil in a large nonstick skillet over medium-high heat.
⏱️ 1 minute 🌡️ Medium-highAdd cubed tofu and cook, turning occasionally, until golden on all sides.
⏱️ 5 minutes 🌡️ Medium-highStir in minced garlic and curry paste, cooking for 1 minute until fragrant.
⏱️ 1 minutePour in coconut milk and soy sauce, then add pre-roasted sweet potatoes. Simmer until heated through and sauce thickens.
⏱️ 4 minutesWhile curry simmers, stir chopped cilantro and salt into the warm cooked rice.
⏱️ 1 minuteSeason curry with black pepper and additional salt if needed. Serve tofu curry over cilantro rice with lime wedges.
⏱️ 1 minuteAdvertisement
Nutrition Information
Per serving. Values are approximate and may vary.
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