Coconut Curry Tofu

Coconut Curry Tofu

World Cuisine Asian

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


  • 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


  • 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