Coconut Curry Tofu
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98% would recommend
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Serves
Prep Time
Total Time
Nutritional Facts
Amount per serving (2 total)
Calories
Fat
Carbohydrate
Protein
Ingredients
I 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
Instructions
1. In a large heavy skillet over medium heat, mix unsweetened coconut milk, half of the divided Bragg's Liquid Aminos,
curry powder, stevia, ginger, and chile paste. Bring to a boil.
2. Stir tofu, tomatoes, bell pepper, bean sprouts, bok choy, and green onions. Cover and cook an additional 5 minutes, stirring occasionally.
3. Mix in basil, season with sea salt and add remaining Bragg's Liquid Aminos.
4. Continue cooking for more minutes, or until vegetables are slightly tender.
LEAVE A COMMENT
98% would recommend
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