Coconut Tofu Curry
Trying to incorporate more veggies into your diet? Look no further than our Coconut Tofu Curry, a recipe that helps blend in red and yellow peppers, fresh ginger, hearty mushrooms, extra firm tofu, green onions, a satisfyingly sweet coconut curry sauce, all served over a bed of white rice.
Servings
4
Ready In:
40 minutes
Calories:
402 Calories
Good For:
Lunch
Ingredients
-
2 small bunches green onions
-
1 (14 ounce) can light coconut milk
-
3 tablespoons soy sauce
-
¼ cup brown sugar
-
1 ½ teaspoons curry powder
-
1 teaspoon minced fresh ginger
-
1 pound extra firm tofu, cut into 3/4 inch cubes
-
1 yellow or red bell pepper, thinly sliced
-
4 ounces fresh mushrooms, chopped
-
salt to taste
-
2 cups cooked rice
Directions
Step 1. Finely chop green onions. Divide in half.
Step 2. In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, and ginger. Bring to a boil.
Step 3. Stir tofu, bell pepper, mushrooms, and finely chopped green onions into the skillet. Cover, and cook 5 minutes, stirring occasionally. Season with salt. Continue cooking 5 minutes, or until vegetables are tender but crisp. Garnish with remaining green onion.
Step 4. Serve over rice. Enjoy!
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