Coconut Curry Tofu
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.
Servings per recipe: 6
Calories per serving: 232
Preparation time: 25m
Total cooking time: 40m
Ingredients:
- 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
Directions:
- 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.
Nutrion facts:
| Total Fat | 13.2g | 20% |
| Saturated Fat | 5.0g | |
| Cholesterol | 0mg | |
| Sodium | 680mg | 27% |
| Potassium | 741mg | 21% |
| Total Carbohydrates | 16.9g | 5% |
| Dietary Fiber | 5.3g | 21% |
| Protein | 16.5g | 33% |
| Sugars | 5g | |
| Vitamin A | 3440IU | |
| Vitamin C | 78mg | |
| Calcium | 635mg | |
| Iron | 4mg | |
| Thiamin | 0mg | |
| Niacin | 6mg | |
| Vitamin B6 | 0mg | |
| Magnesium | 84mg | |
| Folate | 119mcg |
