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Coconut Curry Tofu

average rating is 3 out of 5, based on 150 votes

Indulge in the exquisite flavors of Coconut Curry Tofu! This aromatic and creamy dish combines tender tofu, vibrant vegetables, and a harmonious blend of coconut milk, curry spices, and fresh herbs. Get ready to excite your taste buds with this tantalizing and easy-to-make recipe.

Serving suggestions/tips:

Serve over steamed rice or with noodles for a satisfying meal.

Garnish with additional fresh basil for an extra burst of flavor.

Customize the spice level by adjusting the amount of chile paste according to your preference.

Pair with a side of naan bread or roti for a complete and delicious meal.

Serves

Prep Time

N/A

Total Time

N/A

Calories

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Fat

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Tags:

Lunch Dinner Vegetarian Medium Main meal Moderate Plant-based Vegan vegetarian dairy-free gluten-free plant-based tofu curry coconut milk healthy low-carb low-calorie Asian cuisine quick and easy weeknight dinner flavorful spicy protein-rich nutrient-dense weight loss clean eating sugar-free no added sugar high-fiber antioxidant-rich immune-boosting digestion-friendly heart-healthy balanced diet flavorful herbs wholesome ingredients

Ingredients

1 container firm tofu, pressed of excess water, cubed
2 cups unsweetened coconut milk
1 bunch green onions, finely chopped
½ cup bean sprouts
2 tomatoes, chopped
1 bell pepper, thinly sliced
1 cup bok choy, chopped
¼ cup Bragg's Liquid Aminos, divided
½ tsp stevia
1 ½ tsp curry powder
1 tsp fresh ginger, minced
2 tsp chile paste
¼ cup fresh basil, chopped
Sea salt, to taste

Directions

In a large skillet or wok, heat some oil over medium heat.
Add the tofu cubes to the skillet and cook until they are golden brown on all sides. Remove the tofu from the skillet and set it aside.
In the same skillet, add the chopped green onions and cook for about 2 minutes until they become fragrant and slightly softened.
Add the bean sprouts, chopped tomatoes, and sliced bell pepper to the skillet. Stir-fry for another 2 minutes until the vegetables start to soften.
In a small bowl, combine 3 tablespoons of Bragg's Liquid Aminos, stevia, curry powder, minced ginger, and chile paste. Mix well to form a paste.
Add the curry paste to the skillet and stir-fry with the vegetables for about 1 minute until fragrant.
Pour in the unsweetened coconut milk and the remaining Bragg's Liquid Aminos. Stir to combine the ingredients.
Bring the mixture to a simmer and let it cook for about 5 minutes to allow the flavors to meld together.
Add the cooked tofu cubes and chopped bok choy to the skillet. Gently stir to coat the tofu and bok choy with the curry sauce.
Cook for an additional 2-3 minutes until the bok choy is wilted and the tofu is heated through.
Remove the skillet from the heat and stir in the fresh basil. Season with sea salt to taste.
Serve the Coconut Curry Tofu over steamed rice or with noodles, if desired.