Coconut Tofu Curry

Coconut Tofu Curry
 
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This recipe was uploaded
by Kye

 
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Ingredients

Ingredients
Method
 
  • 2 bunches green onions
  • 1 (14 ounce) can light coconut milk
  • 1/4 cup soy sauce, divided
  • 1/2 teaspoon brown sugar
  • 1 1/2 teaspoons curry powder
  • 1 teaspoon minced fresh ginger
  • 2 teaspoons chile paste
  • pound firm tofu, cut into 3/4 inch cubes
  • roma (plum) tomatoes, chopped
  • yellow bell pepper, thinly sliced
  • ounces fresh mushrooms, chopped
  • 1/4 cup chopped fresh basil
  • cups chopped bok choy
  • salt to taste (i never add any)
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 pan. 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.

Coconut Tofu Curry

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This recipe was uploaded by Kye

 
 
Allow any water to run out of the Tofu before use.

Delicious served with rice.

Method


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 pan. 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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