Coconut Curry Tofu Recipe

Name: Coconut Curry Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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; 1/4 cup chopped fresh basil; 4 cups chopped bok choy; salt to taste

Servings: persons

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
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
1/4 cup chopped fresh basil
4 cups chopped bok choy
salt to taste

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.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 bunches green onions, 1 (14 ounce) can light coconut milk, 1/4 cup soy sauce, divided, 1/2 teaspoon brown sugar, and more.

Yes, Coconut Curry Tofu falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Curry Tofu

How did you like this recipe?

Frequently Asked Questions