Chef Andrew Faulkner

Tofu Coconut Curry

Name: Tofu Coconut Curry
Prep time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Indian
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; 1 1/2 teaspoon curry powder; 1-inch fresh organic ginger root, minced (see notes below); 2 teaspoons chile pepper flake; 14 oz organic tofu (medium or firm) cut into 3/4 inch cubes; 4 ounces Organic Roma Tomatoes, chopped; 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

Rated 5.0 stars by 1 users

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
1 1/2 teaspoon curry powder
1-inch fresh organic ginger root, minced (see notes below)
2 teaspoons chile pepper flake
14 oz organic tofu (medium or firm) cut into 3/4 inch cubes
4 ounces Organic Roma Tomatoes, chopped
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

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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. 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

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Filed in: Baby Bok Choy, Button Mushrooms, Chile Pepper Flakes, Crushed Pepper, Entree, Fresh Basil, Fresh Gingr Root, Fresh Organic Ginger Root, Lunch, Meatless Monday, Organic Bell Pepper (Yellow), Organic Green Onions, Organic Roma Tomato, ORganic Tofu, Organic Tofu (firm), Tofu Coconut Curry, Tofu Curry, Vegan, Weeknight Meal

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Tofu Coconut Curry