Go Back

Creamy Coconut Curry Tofu

"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."
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 15 minutes
Ingredients Equipment Method

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

Equipment

  • Skillet

Method
 

  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.