Coconut Curry Tofu

4.4
(734)

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.

50
50
50
50
Prep Time:
25 mins
Cook Time:
15 mins
Total Time:
40 mins
Servings:
6
Yield:
6 servings

Ingredients

  • 2 bunches green onions

  • 1 (14 ounce) can light coconut milk

  • ¼ cup soy sauce, divided

  • ½ teaspoon brown sugar

  • 1 ½ teaspoons curry powder

  • 1 teaspoon minced fresh ginger

  • 2 teaspoons chile paste

  • 1 pound firm tofu, cut into 3/4 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

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.

Nutrition Facts (per serving)

232 Calories
13g Fat
17g Carbs
17g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 232
% Daily Value *
Total Fat 13g 17%
Saturated Fat 5g 23%
Sodium 680mg 30%
Total Carbohydrate 17g 6%
Dietary Fiber 5g 19%
Total Sugars 5g
Protein 17g
Vitamin C 78mg 389%
Calcium 635mg 49%
Iron 4mg 23%
Potassium 741mg 16%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

You’ll Also Love