Coconut Curry Tofu

Coconut Curry Tofu

473
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"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."

Ingredients

40 m {{adjustedServings}} servings 232 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 232 kcal
  • 12%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 16.9g
  • 5%
  • Protein:
  • 16.5 g
  • 33%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 680 mg
  • 27%

Based on a 2,000 calorie diet

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Directions

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  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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Reviews

473
  1. 681 Ratings

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I let the water drain out of the extra firm tofu for a half hour (placing a cutting board on top with a little bit of weight added), then cut the tofu in strips and froze them. The next day I po...

This was a fast, easy and nutritious meal. The bok choy at the grocery looked awful, so I substituted a bag of fresh spinach at the last few minutes of cooking and served with couscous instead o...

Fantastic spicy coconut curry flavor. I left out the green onions and basil, and it was still great. I also substituted the bok choy for green cabbage, which was very good. 4 cups, however, I th...