Coconut Curry Tofu

Coconut Curry Tofu

477
KATHYCOLLINS 0

"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."
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Ingredients

40 m servings 232 cals
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Original recipe yields 6 servings

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Nutrition

  • Calories:
  • 232 kcal
  • 12%
  • Fat:
  • 13.2 g
  • 20%
  • Carbs:
  • 16.9g
  • 5%
  • Protein:
  • 16.5 g
  • 33%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 680 mg
  • 27%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

477
  1. 685 Ratings

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Most helpful positive review

I let the water drain out of the extra firm tofu for a half hour (placing a cutting board on top with a little bit of weight added), then cut the tofu in strips and froze them. The next day I po...

Most helpful critical review

I made this for my boyfriend and his roommate (both avid carnivores) and they both liked it very much. It wasn't quite to my liking because it wasn't solid enough (even over rice) and was just ...

I let the water drain out of the extra firm tofu for a half hour (placing a cutting board on top with a little bit of weight added), then cut the tofu in strips and froze them. The next day I po...

This was a fast, easy and nutritious meal. The bok choy at the grocery looked awful, so I substituted a bag of fresh spinach at the last few minutes of cooking and served with couscous instead o...

Fantastic spicy coconut curry flavor. I left out the green onions and basil, and it was still great. I also substituted the bok choy for green cabbage, which was very good. 4 cups, however, I th...

Great recipe. Very flavorful! I fried the tofu in one tsp. of olive oil before I added it. Also, do not overcook the vegies; they provide a nice crunchy texture.

I made this for my boyfriend and his roommate (both avid carnivores) and they both liked it very much. It wasn't quite to my liking because it wasn't solid enough (even over rice) and was just ...

My husband loved this so much he didn't notice it was vegetarian until the next day when eating leftovers! He then said that the Tofu tasted really good and it was okay with him if we had tofu ...

I had never made tofu before and stumbled on to this recipe; it's delicious. What a fantastic blend of color, taste, texture, and spices; a feast for the eyes, nose, mouth, and belly! Thanks K...

Can't believe anyone would describe this recipe as bland. I found it quite hot and spicy. Maybe it depends on the type of chili paste you use. I used the kind that comes from the asian grocer...

Great flavor.I have to be careful about things being too spicy so I'm experimenting with amount of chili paste and curry. Most importantly, it fits with my Weight Watchers Program at only 4 pts ...