Coconut Curry Tofu recipe

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Ingredients

2 bunches green onions
1 (14 ounce) can light coconut milk
¼ cup soy sauce, divided
½ teaspoon brown sugar
1 ½ teaspoons curry powder
1 teaspoon minced fresh ginger
2 teaspoons chile paste
1 pound firm tofu, cut into 3/4 inch cubes
4 roma (plum) tomatoes, chopped
1 yellow bell pepper, thinly sliced
4 ounces fresh mushrooms, chopped
¼ cup chopped fresh basil
4 cups chopped bok choy
salt to taste

Nutrition Info

231.9 calories
carbohydrate: 16.9 g
cholesterol: : -
fat: 13.2 g
fiber: 5.3 g
protein: 16.5 g
saturatedFat: 4.6 g
servingSize: -
sodium: 679.5 mg
sugar: 5.1 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

6 servings

Recipe Note

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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