Tofu Coconut Curry
Category
Entree
Servings
4 servings
Prep Time
20 minutes
Cook Time
10-15 minutes
Author:
Chef Andrew Faulkner
This weeknight meal comes together easily, and is exceptionally filling with added cooked quinoa or brown rice.
Ingredients
-
2 bunches Organic Green Onions
-
14 ounces Light Coconut Milk
-
1/4 cup Soy Sauce divided, (see notes below)
-
1/2 teaspoon Brown Sugar
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1 1/2 teaspoon Curry Powder
-
1-inch Fresh Organic Ginger Root, minced (see notes below)
-
2 teaspoons Chile Pepper flake
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14 oz Organic Tofu (medium or firm) cut into 3/4 inch cubes
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4 ounces Organic Roma Tomatoes chopped
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1 Organic Bell Pepper (Yellow Bell Pepper) thinly sliced
-
4 ounces Button Mushrooms chopped
-
1/4 cup Fresh Basil chopped (see notes below)
-
3-4 Baby Bok Choy, washed and quartered
-
Salt to taste
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. Reduce heat to a low boil and cover.
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.
Recipe Note
- Gluten Free: soy sauces are made with wheat, but there are many gluten free options available at your local grocer, or use tamari in half the required amount.
- Peeling ginger root: if the edible skin of ginger root is not palatable to you, simply peel it off by scraping with the edge of a spoon.
- Mincing ginger root
- Storing fresh herbs