Coconut Curry Tofu

admin 24/04/20 Recipes


6 servings

Prep Time


Cook Time



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


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.


Calories: 232 kcal

Carbohydrates: 16.9 g

Cholesterol: 0 mg

Fat: 13.2 g

Fiber: 5.3 g

Protein: 16.5 g

Sodium: 680 mg

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