Coconut Curry Tofu

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Main Dishes

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Coconut Curry Tofu

Prep 25 m

Cook 15 m

Ready In 40 m

6 Servings

232 Calories

Description

"My vegetarian daughter-in-law gave me this recipe for a creamy coconut milk, spicy curry, and ginger tofu dish! I serve it over rice."

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Ingredients

  1. 2 bunches green onions

  2. 1 (14 ounce) can light coconut milk

  3. 1/4 cup soy sauce, divided

  4. 1/2 teaspoon brown sugar

  5. 1 1/2 teaspoons curry powder

  6. 1 teaspoon minced fresh ginger

  7. 2 teaspoons chile paste

  8. 1 pound firm tofu, cut into 3/4 inch cubes

  9. 4 roma (plum) tomatoes, chopped

  10. 1 yellow bell pepper, thinly sliced

  11. 4 ounces fresh mushrooms, chopped

  12. 1/4 cup chopped fresh basil

  13. 4 cups chopped bok choy

  14. salt to taste

Direction

  1. Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces.

  2. In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a boil.

  3. Stir tofu, tomatoes, yellow pepper, mushrooms, and finely chopped green onions into the skillet. Cover, and cook 5 minutes, stirring occasionally. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp. Garnish with remaining green onion.

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