Tofu Massaman Curry with Jasmine Rice and Sautéed Spinach

A rich and fragrant Massaman curry featuring pan-fried tofu, hearty potatoes, and green beans, served alongside fluffy jasmine rice and vibrant sautéed spinach for a complete and flavorful meal.

• Prep: 20 min
• Cook: 35 min
• Total: 55 min
• Servings: 2
• Cuisine: Thai
• Difficulty: Medium
• Cost: $9.37/serving

Dietary

• Gluten-Free
• Dairy-Free
• Egg-Free
• Pescatarian
• High-Protein
• High-Fiber

Tags

• comfort food
• healthy
• savory

Ingredients

• 1 tablespoon coconut oil
• 14 ounce tofu (pressed, drained, and cut into 1-inch cubes)
• 0.5 cup Massaman curry paste
• 1 yellow onion (medium, sliced)
• 1 sweet potato (medium, peeled, and cut into 1-inch cubes)
• 1 Russet potato (medium, peeled, and cut into 1-inch cubes)
• 13.5 ounce coconut milk (full-fat)
• 0.5 cup vegetable broth
• 2 tablespoon fish sauce
• 1 tablespoon brown sugar
• 0.25 cup roasted peanuts (chopped)
• 1 cup jasmine rice (uncooked)
• 2 cup water
• 2 tablespoon olive oil
• 5 ounce fresh spinach
• 2 clove garlic (minced)
• 0.5 teaspoon salt (to taste)
• 0.25 teaspoon black pepper (to taste)

Instructions

1. Cook the jasmine rice: In a small saucepan, combine 1 cup jasmine rice and 2 cups water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until water is absorbed and rice is tender. Remove from heat and let sit covered for 5 minutes, then fluff with a fork.
2. Prepare the tofu: Heat 1 tablespoon coconut oil in a large pot or Dutch oven over medium-high heat. Add the pressed tofu cubes and cook until golden brown and crispy on all sides, about 5-7 minutes. Remove tofu from the pot and set aside.
3. Sauté aromatics: Add the sliced yellow onion to the same pot and cook until softened, about 3-4 minutes. Stir in the Massaman curry paste and cook for 1 minute until fragrant.
4. Simmer the curry: Add the sweet potato and Russet potato cubes to the pot. Pour in the full-fat coconut milk and vegetable broth. Stir in the fish sauce and brown sugar. Bring to a gentle simmer, then reduce heat to medium-low, cover, and cook for 15-20 minutes, or until the potatoes are tender.
5. Add tofu and peanuts: Gently stir the cooked tofu back into the curry. Stir in the chopped roasted peanuts. Cook for another 2-3 minutes to heat through.
6. Sauté the spinach: While the curry simmers, heat 2 tablespoons olive oil in a separate large skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Add the fresh spinach and cook until wilted, about 2-3 minutes. Season with salt and black pepper to taste.
7. Serve: Ladle the Tofu Massaman Curry over the jasmine rice, serving with sautéed spinach on the side.

Notes

Leftovers store well in an airtight container for up to 3 days. For a little extra kick, a dash of sriracha can be added to the curry before serving.

Nutrition (per serving)

• Calories: 760
• Protein: 34.2 g
• Carbohydrates: 83.1 g
• Fat: 34.5 g
• Fiber: 10.3 g
• Sodium: 1350 mg
• Saturated Fat: 22.8 g
• Sugar: 12.1 g