“This creamy coconut curry tofu is a healthy and delicious vegan dinner! My vegetarian daughter-in-law gave me this recipe for creamy coconut milk, spicy curry, and ginger tofu dish! I serve it over rice.”
Prep: 25 m Cook: 15 m Ready In 40 m
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To make this Creamy Coconut Curry Tofu, You’ll need the following Ingredients:
Ingredients:
2 bunches green onions
1 (14 ounces) 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 ¾ 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
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.
Pin this recipe to save it in relevant boards, use the Pin button below and enjoy.
Creamy Coconut Curry Tofu
Equipment
- Skillet
Ingredients
- 2 bunches green onions
- 1 (14 ounces) can light coconut milk
- ¼ cup soy sauce, divided
- ½ tsp brown sugar
- 1 ½ tsp curry powder
- 1 tsp minced fresh ginger
- 2 tsp chile paste
- 1 pound firm tofu, cut into ¾ 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
Instructions
- Remove white parts of green onions, and finely chop. Chop greens into 2-inch pieces.
- 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.
- 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.