Coconut Curry Tofu

Submitted by: Kathy Collins

AllRecipes & Betty Crocker - e-mail

Prep Time: 25 Minutes

Cook Time: 15 Minutes

Ready In: 40 Minutes

Makes 6 servings

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.

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

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 at a glance

Servings Per Recipe: 6 amount

per serving


Calories 182

Protein 10.8g

Total Fat 10.2g

Sodium 653mg

Cholesterol 0mg

Carbohydrates 15.6g

Fiber 3.8g