Coconut Curry Tofu

Coconut Curry Tofu

461 Reviews 31 Pics
  • Prep

    25 m
  • Cook

    15 m
  • Ready In

    40 m
KATHYCOLLINS
Recipe by  KATHYCOLLINS

“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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Ingredients

Adjust Servings

Original recipe yields 6 servings

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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.

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Reviews (461)

Rate This Recipe
NewCook
260

NewCook

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 poured boiling water over the frozen tofu for a quick thaw. I sauted the tofu in some olive oil to further firm it up, then proceeded w/the recipe. This really improved the texture of the tofu as the first time I made the recipe I found the tofu to be kind of mushy and soft. The flavors here are great, even better the next day as left overs. Next time i make it I'll increase the sauce quantity because when serving over rice there's just not enough to keep everyone happy!

CRABBYLADY
174

CRABBYLADY

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 of rice for a change. My whole family loved it. Husband took the leftovers for lunch the next day, flavors were even better,even over rice leftover from the day before. Will do this often

TRUCKERDOO
111

TRUCKERDOO

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 think is excessive. I also fried the tofu first so it held together in cubes, and I sauteed the mushrooms in a bit of olive oil and garlic before adding them to the sauce. Served over Jasmine Rice. I ate the leftovers for lunch and they were even better than dinner, because the coconut and curry flavors had time to really develop overnight. A great recipe, thanks!

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 232 cal
  • 12%
  • Fat
  • 13.2 g
  • 20%
  • Carbs
  • 16.9 g
  • 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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