For a richer flavor, use full-fat coconut milk. Adjust the amount of jalapeno pepper according to your spice preference. Serve over your favorite grain, such as rice, quinoa, or couscous. Garnish with extra fresh basil or a sprinkle of chopped nuts for added texture.
Vegetarian Coconut Curry with Tofu
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PREP TIME40 mins
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COOK TIME25 mins
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TOTAL TIME1 hrs 15 mins
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SERVING4 People
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VIEWS3
Embark on a culinary adventure with this vibrant Vegetarian Coconut Curry with Tofu. A symphony of textures and tastes, where succulent tofu meets a luscious coconut curry sauce, brimming with crisp-tender vegetables. A heartwarming dish that satisfies cravings and nourishes the body.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate35 g
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Fiber5 g
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Protein13 g
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Saturated Fat6 g
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Sodium472 mg
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Sugar21 g
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Fat14 g
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Unsaturated Fat0 g
Follow The Directions
01
StepWrap tofu in 2 to 3 layers of paper towels and place on a plate. Place a second plate on top to encourage fluid out of the tofu. Let sit until paper towels are saturated, approximately 3 to 5 minutes.
02
StepMeanwhile, preheat the oven to 200 degrees F (95 degrees C). Lightly grease a baking tray.
03
StepDiscard wet paper towels and cube tofu. Place on the prepared baking tray.
04
StepBake in the preheated oven until adequately dry, about 20 minutes.
05
StepWhile the tofu is baking, drain pineapple chunks, reserving juice.
06
StepCombine coconut milk, liquid aminos, ginger, curry paste, chili powder, curry powder, and garlic in a large skillet over medium heat. Add reserved pineapple juice and bring to a boil. Reduce temperature to a simmer and cook for about 5 minutes.
07
StepMix cornstarch and water together in a small bowl; add to the coconut milk mixture and whisk until slightly thickened.
08
StepStir in basil and jalapeno; cook for approximately 1 minute. Add bok choy, spinach, green onions, mushrooms, chile peppers, tomatoes, and pineapple chunks; stir to coat. Cook over medium heat until vegetables are crisp tender, approximately 5 minutes.
09
StepAdd tofu and stir to coat. Season with salt. Transfer to a covered dish for 10 minutes to let flavors mix, or serve immediately.
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