Simple Way to Malaysian Tofu Curry Recipe

Coconut Curry Tofu

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Recipe Summary Coconut Curry Tofu

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.

Ingredients | Malaysian Tofu Curry Recipe

2 bunches green onions

1 (14 ounce) can light coconut milk

¼ cup soy sauce, divided

½ teaspoon brown sugar

1 ½ 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

¼ cup chopped fresh basil

4 cups chopped bok choy

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. 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.

Info | Malaysian Tofu Curry Recipe

prep: 25 mins cook: 15 mins total: 40 mins Servings: 6 Yield: 6 servings

TAG : Coconut Curry Tofu

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