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Jungle Curry with Tofu

Jungle Curry with Tofu

Jungle Curry with Tofu is :

gluten free , dairy free , lacto ovo vegetarian , fodmap friendly , vegan

Prep Time: minutes
Cook time: minutes
Total time: 26 minutes
Yield: 4 Servings
Tags: Vegan
Health Score: 19 %


2 teaspoons

brown sugar
2 tablespoons

canola oil

12 ounce

extra firm tofu
1 cup

fresh basil
2 tablespoons

green curry paste
2 cups

haricots verts
1 cup

jasmine rice
2 teaspoons

lime rind
3 tablespoons

lower sodium soy sauce

red bell pepper
1 cup

vegetable broth


  1. Cook rice according to package directions, omitting salt and fat.

  2. Place tofu on several layers of paper towels, and cover with additional paper towels.

  3. Let stand for 5 minutes, pressing down once.

  4. Heat a large nonstick skillet over medium-high heat.

  5. Add 1 tablespoon oil to pan; swirl to coat.

  6. Add tofu; saut 4 minutes or until lightly browned, stirring occasionally.

  7. Remove from pan; keep warm. Wipe pan clean with a paper towel. Return pan to medium-high heat.

  8. Add remaining 1 tablespoon oil; swirl to coat.

  9. Add haricots verts, eggplant, and bell pepper; saut 3 minutes, stirring occasionally.

  10. Add curry paste; cook 30 seconds, stirring frequently.

  11. Add broth, soy sauce, sugar, and rind; cook 5 minutes, stirring occasionally.

  12. Add reserved tofu; cook 1 minute.

  13. Place 1/2 cup rice in each of 4 shallow bowls. Top each with about 1 1/2 cups tofu mixture and 1/4 cup basil.

  14. Serve with lime wedges, if desired.

Wine Pairing :

  • gruener veltliner
  • riesling
  • sparkling rose

Gruener Veltliner, Riesling, and Sparkling rosé are great choices for Curry. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes.