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Coconut Curry Tofu

A friend recomended a coconut based curry which was beyond yummy. This is a creamy coconut milk, spicy curry, and ginger tofu dish! I serve this over brown rice. I couldn't believe how good this thing when I made a few months ago...so tonight I am going to make it again.

Coconut Curry Tofu


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. (I prefer to chop it a bit smaller.)

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.

4. Cover, and cook 5 minutes, stirring occasionally.

5. Mix in basil and bok choy.

6. Season with salt and remaining soy sauce.

7. Continue cooking 5 minutes, or until vegetables are tender but crisp.

8. Garnish with remaining green onion.

FYI: I serve this over rice.