Photo of Curried tofu with vegetables by WW

Curried tofu with vegetables

Total Time
40 min
20 min
20 min
Full of vibrant flavor from ginger, garlic and curry powder. Plus a touch of heat from cayenne.


Low-fat tofu

14 oz, firm

Canola oil

2½ tsp, divided

Uncooked onion(s)

1 small, into thin strips

Sweet red pepper(s)

1 small, cut into thin strips

Ginger root

1½ Tbsp, fresh, peeled and minced

Minced garlic

1 Tbsp

Curry powder

1 Tbsp

Table salt

¾ tsp, or to taste

Ground red pepper

tsp, or to taste

Uncooked cauliflower

4 cup(s), cut into small florets

Canned unsweetened light coconut milk

13 fl oz

Uncooked green snap beans

¼ pound(s), cut into 1 1/2 to 2-inch pieces


cup(s), fresh, chopped


  1. Wrap tofu in paper towels and place on a large, rimmed plate. Place a heavy saucepan on top of tofu; let stand for 20 minutes to press out excess liquid. Unwrap tofu and slice it into 1/2-inch-thick slices. Next, cut each slice into 4 pieces.
  2. Heat 1 1/2 teaspoons of oil in a large nonstick skillet over medium-high heat. Add tofu and cook, carefully turning occasionally, until golden, about 4 minutes; transfer tofu to a plate.
  3. Heat remaining teaspoon oil in same skillet over medium-high heat. Add onions, bell pepper, ginger and garlic; reduce heat to medium, and cook, stirring occasionally, until vegetables are almost tender, about 5 minutes.
  4. Stir in curry powder, salt and ground red pepper; cook, stirring, until fragrant, about 30 seconds.
  5. Stir in cauliflower and coconut milk; bring to a boil over medium-high heat, scraping bottom of pan to loosen any browned bits.
  6. Add green beans; cover and cook over medium-high heat, stirring occasionally, for 5 minutes.
  7. Stir in tofu; cover and cook until vegetables are tender, about 3 minutes.
  8. Remove skillet from heat; stir in cilantro. Yields about 1 1/2 cups per serving