Coconut Curry Tofu
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.
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.
- salt to taste
- 1 1/2 teaspoons curry powder
- 1/4 cup chopped fresh basil
- 1/2 teaspoon brown sugar
- 2 bunches green onions
- 1 14 ounce can light coconut milk
- 1/4 cup soy sauce divided
- 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
- 4 cups bok choy chopped
- Carbohydrate 20.2664615393933 g
- Cholesterol 0 mg
- Fat 5.81777016998732 g
- Fiber 5.53242020638353 g
- Protein 14.5516951879178 g
- Saturated Fat 3.55131436341284 g
- Serving Size 1 1 serving (507g)
- Sodium 681.660489687431 mg
- Sugar 14.7340413330097 g
- Trans Fat 1.75692233144611 g
- Calories 170 calories
Step-by-step
- Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces.
- 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.
Can firm tofu absorb a thin liquid matrix effectively without prior pressing? Pressing tofu removes excess water trapped in its porous structure, which allows the coconut milk and soy sauce to penetrate rather than dilute the sauce. Cubing the block into three-quarter-inch pieces maximizes surface area while maintaining a tender interior. Substituting light coconut milk with full-fat canned coconut milk increases the saturated fat content and yields a thicker, richer sauce, whereas carton coconut beverages lack the fat necessary to emulsify properly. Adjusting the two teaspoons of chile paste up or down controls the capsaicin heat without altering the liquid balance. Simmering the vegetables for five minutes ensures they reach a crisp-tender state, retaining chlorophyll and crunch before the residual heat overcooks them. Adding fresh basil at the end prevents volatile aromatic compounds from degrading under prolonged heat. Serving this dish over steamed white or brown rice provides a neutral starch base that absorbs excess spiced liquid efficiently.
