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Coconut Curry Tofu
SUBMITTED BY:
KATHYCOLLINS
PHOTO BY:
CVG
"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."
RECIPE RATING:
Read Reviews
(174)
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PREP TIME
25 Min
COOK TIME
15 Min
READY IN
40 Min
SERVINGS
(
Help
)
Servings
US
METRIC
INGREDIENTS (
Nutrition
)
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
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DIRECTIONS
Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces.
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.
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.
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REVIEWS
Reviewed on Jan. 9, 2004 by NewCook
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NewCook
Jan. 9, 2004
I let the water drain out of the extra firm tofu for a half hour (placing a cutting board on top with a little bit of weight added), then cut the tofu in strips and froze them. The next day I poured boiling water over the frozen tofu for a quick thaw. I sauted the tofu in some olive oil to further firm it up, then proceeded w/the recipe. This really improved the texture of the tofu as the first time I made the recipe I found the tofu to be kind of mushy and soft. The flavors here are great, even better the next day as left overs. Next time i make it I'll increase the sauce quantity because when serving over rice there's just not enough to keep everyone happy!
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17 users found this review helpful
I let the water drain out of the extra firm tofu for a half hour (placing a cutting board on...
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Reviewed on May 16, 2003 by CAIRAJADE
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CAIRAJADE
May 16, 2003
I made this for my boyfriend and his roommate (both avid carnivores) and they both liked it very much. It wasn't quite to my liking because it wasn't solid enough (even over rice) and was just a little bit too spicy. I will make it again, but may try searing the tofu in a separate pan to give it a solid "skin." I used extra firm tofu and it still fell apart in the sauce. I will also use maybe 2/3 of the chili paste, try adding different vegetables, add garlic, and more ginger. I agree with a previous reviewer - could use some corn starch to thicken it up a bit. Definitely worth experimenting with though!
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11 users found this review helpful
I made this for my boyfriend and his roommate (both avid carnivores) and they both liked it...
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Reviewed on May 16, 2003 by TRUCKERDOO
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TRUCKERDOO
May 16, 2003
Fantastic spicy coconut curry flavor. I left out the green onions and basil, and it was still great. I also substituted the bok choy for green cabbage, which was very good. 4 cups, however, I think is excessive. I also fried the tofu first so it held together in cubes, and I sauteed the mushrooms in a bit of olive oil and garlic before adding them to the sauce. Served over Jasmine Rice. I ate the leftovers for lunch and they were even better than dinner, because the coconut and curry flavors had time to really develop overnight. A great recipe, thanks!
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10 users found this review helpful
Fantastic spicy coconut curry flavor. I left out the green onions and basil, and it was still...
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Reviewed on Apr. 6, 2003 by CRABBYLADY
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CRABBYLADY
Apr. 6, 2003
This was a fast, easy and nutritious meal. The bok choy at the grocery looked awful, so I substituted a bag of fresh spinach at the last few minutes of cooking and served with couscous instead of rice for a change. My whole family loved it. Husband took the leftovers for lunch the next day, flavors were even better,even over rice leftover from the day before. Will do this often
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10 users found this review helpful
This was a fast, easy and nutritious meal. The bok choy at the grocery looked awful, so I...
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Reviewed on May 16, 2003 by MTPSON
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MTPSON
May 16, 2003
This was so wonderful. My husband loved it, this one will be a regular. I didn't even use any chile past (i couldn't find any, i am not sure i know what it is)Any way it was still wonderful.
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9 users found this review helpful
This was so wonderful. My husband loved it, this one will be a regular. I didn't even use any...
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Reviewed on May 16, 2003 by
CMB146
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CMB146
May 16, 2003
Great recipe. Very flavorful! I fried the tofu in one tsp. of olive oil before I added it. Also, do not overcook the vegies; they provide a nice crunchy texture.
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9 users found this review helpful
Great recipe. Very flavorful! I fried the tofu in one tsp. of olive oil before I added it. ...
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Reviewed on Apr. 4, 2003 by CHANGING HABITS
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CHANGING HABITS
Apr. 4, 2003
Great flavor.I have to be careful about things being too spicy so I'm experimenting with amount of chili paste and curry. Most importantly, it fits with my Weight Watchers Program at only 4 pts per serving.
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9 users found this review helpful
Great flavor.I have to be careful about things being too spicy so I'm experimenting with...
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Reviewed on Apr. 3, 2003 by ELISEDINER
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ELISEDINER
Apr. 3, 2003
I had never made tofu before and stumbled on to this recipe; it's delicious. What a fantastic blend of color, taste, texture, and spices; a feast for the eyes, nose, mouth, and belly! Thanks Kathy for sharing this recipe and for making my first experience with tofu so memorable. I'll definitely make this one again.
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9 users found this review helpful
I had never made tofu before and stumbled on to this recipe; it's delicious. What a fantastic...
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Reviewed on May 16, 2003 by
CGUEST29
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CGUEST29
May 16, 2003
Can't believe anyone would describe this recipe as bland. I found it quite hot and spicy. Maybe it depends on the type of chili paste you use. I used the kind that comes from the asian grocery that has lots of seeds in it and a picture of a rooster on the front. Also substituted Thai red curry for the curry powder. Really tasty and exotic. Lots of flavor for a vegetarian dish. Thanks for sharing!
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8 users found this review helpful
Can't believe anyone would describe this recipe as bland. I found it quite hot and spicy. ...
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Reviewed on Apr. 6, 2003 by Loladear
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Loladear
Apr. 6, 2003
My husband loved this so much he didn't notice it was vegetarian until the next day when eating leftovers! He then said that the Tofu tasted really good and it was okay with him if we had tofu instead of chicken in this dish in the future. This dish was so easy to make. I used canned diced (drained) tomatoes and canned mushrooms because that's what I had handy. I used less green onions and less minced fresh ginger (too lazy to mince more) and added a tad bit more brown sugar. My coconut milk can said "coconut cream" but the only ingredient to speak of was coconut milk. This came out so creamy. I suggest adding other spices for those who want a more complex flavor. We cooked and diced potatoes on the side and then added it later. To compensate I added extra curry and chili sauce(brand with the rooster on it). We'll be having this dish again soon!
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8 users found this review helpful
My husband loved this so much he didn't notice it was vegetarian until the next day when...
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