Quick Coconut Tofu Curry &



  • 1 Bag (10 oz.) Path of Life Saffron Rice Blend, cooked according to package instructions
  • 1 (14-oz) Package Firm Tofu, cut into 3/4” cubes
  • 3 ½ Tsp Cornstarch, divided
  • 1 ½ Tsp Curry Powder, divided
  • ½ Tsp Salt, divided
  • 1 (14 oz) Can Coconut Milk
  • 4 Tsp Soy Sauce
  • Optional: Cilantro, Lime Wedges and Green Onion



Chef’s Tip: Serve with hot sauce for a custom heat level. Stir in 1 cup of leftover chopped, cooked vegetables for a new lease on leftovers. For a heartier meal, simply double the delicious rice! This recipe makes plenty of tasty sauce to go around.

  1. Pat tofu dry with paper towel. Toss with 1 tbsp cornstarch, 1 tsp curry powder and ¼ tsp salt.
  2. Heat a nonstick skillet lightly coated with cooking spray over medium-high heat. Add tofu; cook, stirring often, 5 minutes or until fragrant and beginning to brown. Transfer to a plate and keep warm.
  3. Whisk together coconut milk, soy sauce, remaining  ½ tsp cornstarch, ½ tsp curry and ¼ tsp salt. Add to pan; bring to a boil. Cook 2 minutes or until slightly thickened. Remove from heat and stir in tofu.
  4. Serve over Saffron Rice Blend. Garnish with cilantro, lime and green onion, if desired.

Serves: 4