Coconut Curry Tofu and Vegetables
Crisped tofu and vegetables in a coconut curry sauce over jasmine rice.
- Serves
- 4
- Total time
- 40 min
- Cost per serving (United States)
- $12.02
Ingredients
- 16 oz extra-firm tofu
- 2 tbsp cornstarch
- 3 tbsp vegetable oil
- 1 red bell pepper
- 12 oz frozen broccoli florets
- 3 clove garlic
- 3/4 oz fresh ginger root
- 1 tbsp curry powder
- 13 1/2 oz canned coconut milk
- 2 tbsp soy sauce
- 1 1/2 cup jasmine rice
- 1 lime
Method
Cook the rice. Press the tofu dry, cube it and toss with the cornstarch and a pinch of salt.
Fry the tofu in 2 tbsp oil until browned on several sides, then set aside.
Cook the sliced pepper in the remaining oil 3 minutes, then add the garlic, grated ginger and curry powder.
Pour in the coconut milk and the frozen broccoli and simmer 8 minutes.
Return the tofu, add the soy sauce and warm through.
Finish with lime juice and serve over the rice.
What this costs, country by country
Each figure is the ingredients for the full recipe at prices read in that country’s own shops, in its own currency. Nothing here is converted from dollars.
| Country | Whole recipe | Per serving | Priced from |
|---|---|---|---|
| United Kingdom | £22.51 | £5.63 | 12 of 12 ingredients |
| United States | $48.09 | $12.02 | 11 of 12 ingredients |
| Australia | $40.57 | $10.14 | 11 of 12 ingredients |
| Canada | $89.89 | $22.47 | 11 of 12 ingredients |
| Mexico | $854.70 | $213.68 | 11 of 12 ingredients |
| New Zealand | $36.51 | $9.13 | 10 of 12 ingredients |
| Germany | 22,96 € | 5,74 € | 9 of 12 ingredients |
| Greece | 17,84 €* | 4,46 € | 8 of 12 ingredients |
| Egypt | ٦١٤٫١٤ ج.م.* | ١٥٣٫٥٤ ج.م. | 8 of 12 ingredients |
| Austria | € 30,81* | € 7,70 | 7 of 12 ingredients |
| Spain | 8,69 €* | 2,17 € | 5 of 12 ingredients |
* We have read fewer than seven in ten of these ingredients in that country, so the total is a partial figure and the real one is higher.
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