Rating: 4.5 stars 4.3
735 Ratings
  • 5 star values: 433
  • 4 star values: 199
  • 3 star values: 61
  • 2 star values: 21
  • 1 star values: 21

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.

Recipe Summary

prep:
25 mins
cook:
15 mins
total:
40 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces.

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  • 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.

Nutrition Facts

232 calories; protein 16.5g; carbohydrates 16.9g; fat 13.2g; sodium 679.5mg. Full Nutrition
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