Coconut Curry Tofu

Posted on Thursday, March 18th, 2010
Written by: Angela, Nutritionist

“This exotic dish is easy to make, and blends the exciting flavors of ginger and chile paste with fresh vegetables in a creamy coconut milk base. Serve over rice.”

Serves 6

2 bunches green onions

1 (14 ounce) can light coconut milk

1/4 cup soy sauce, divided

1/2 teaspoon real maple syrup

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

Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces. Chop greens into 2 inch pieces. In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, maple syrup, 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.

Angela Pifer, Certified Nutritionist

Seattle Based – I work Nationally through Skype

Categories: Select Recipes

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