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.
Provided by KATHYCOLLINS
Categories World Cuisine Recipes Asian
Time 40m
Yield 6
Number Of Ingredients 14
Steps:
- 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.
Nutrition Facts : Calories 231.9 calories, Carbohydrate 16.9 g, Fat 13.2 g, Fiber 5.3 g, Protein 16.5 g, SaturatedFat 4.6 g, Sodium 679.5 mg, Sugar 5.1 g
EASY COCONUT TOFU
Simplicity at it's best! With just two ingredients & 35 minutes of your time you could be tucking into this delicious Coconut Crusted Tofu. Could it get any better? ....... Well yes actually.....Because it's gluten-free, oil-free, low fat and has 10 grams of protein per serving!
Provided by Melanie McDonald
Categories Entree Main Course
Time 35m
Number Of Ingredients 4
Steps:
- Preheat oven to 400°F
- Put the coconut flour on a plate or in a bowl and stir in the salt and pepper so it is evenly distributed.
- Open the packet of tofu and drain off the liquid but don't dry the tofu.
- Cut the piece of tofu into ½ inch rectangular slabs. Cut each rectangle into two to make squares, then each square into triangles.
- Dip each triangle into the flour mixture and turn it all over until each side is covered.
- Put each triangle onto a baking sheet .
- Place in the preheated oven and bake for 30 minutes or until golden brown all over.
- Serve immediately.
Nutrition Facts : ServingSize 1 serving, Calories 131 kcal, Carbohydrate 8 g, Protein 10 g, Fat 6 g, Sodium 319 mg, Fiber 5 g, Sugar 1 g
COCONUT CRUSTED TOFU
Coconut Crusted Tofu is light, crispy and easy to make in the oven or air fryer! Delicious in salads, grain bowls or right off the pan with sweet chili dip.
Provided by Lisa Kitahara
Categories entree
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Pre-heat oven to 400 F.
- In a shallow bowl combine the soy sauce, coconut sugar and ginger. Add in the cubed tofu and toss in the marinate. Let it sit for 5 minutes.
- In a bowl mix together the non dairy milk, lime juice, gluten free flour, garlic powder and salt. In another bowl, combine the panko and coconut shreds.
- Dip the tofu into the batter then into the coating and place on a prepared baking tray. Bake for 15 minutes and then flip the tofu and bake for another 10-15 minutes, or until golden brown.
- Serve with sweet chili sauce, lime juice or with a grain bowl!
- Follow all instructions above. Instead of baking, place tofu pieces into air fryer at 400 F for 7 minutes. Flip the tofu pieces and then bake for another 5-7 minutes, or until crispy and golden brown.
Nutrition Facts : ServingSize 1 serving, Calories 306, Sugar 7.2, Sodium 1292mg, Fat 16.3g, SaturatedFat 7.5g, UnsaturatedFat 5.3g, Carbohydrate 23.6g, Fiber 2.6g, Protein 18.3g
COCONUT TOFU
This is a version of a recipe I first tasted as a judge in a recipe contest for "All Things Coconut." While it was not the overall winning dish, it did place in the appetizer category. Loved it. The original dish was topped off with toasted coconut as a garnish.
Provided by Deirdre K Todd
Categories Appetizer
Time 2h30m
Number Of Ingredients 10
Steps:
- In a food processor, puree marinade ingredients.
- Marinate tofu 2 hours.
- Grill, broil or pan-fry.
KHEEMA: INDIAN GROUND BEEF WITH PEAS
Provided by Aarti Sequeira
Time 25m
Yield 4 servings
Number Of Ingredients 20
Steps:
- In a large skillet, warm the oil over medium-high heat. Add the onions and cook until golden. Add the garlic and ginger, and saute for another minute. Stir in the coriander, paprika, Garam Masala, cumin and cayenne, if using and cook for 1 minute.
- Add the beef, breaking up lumps with a spoon, and saute until the meat is no longer pink. Add the tomatoes, 1 cup of water and season with salt and pepper. Sprinkle in the fresh English peas. Stir well and simmer, partially covered, about 10 minutes or if using frozen peas, add them now, and cook another 5 minutes, partially covered.
- Stir in the vinegar and chopped cilantro. Garnish with torn cilantro leaves and serve with warm chapatis or pita bread.
- Combine the cinnamon sticks, cloves, green cardamom seeds, black cardamom seeds, if using, in a spice grinder or coffee grinder and grind until fine. Store the spice mix in an airtight container away from direct sunlight.
KEEMA (INDIAN-STYLE GROUND MEAT)
Serve over rice or noodles for a quick, flavorful meal. This recipe may be modified by adding peas (mattar), potatoes, or any other vegetable you like. It can also be used as a samosa or pastry filling.
Provided by ajr
Categories World Cuisine Recipes Asian Indian
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- In a large heavy skillet over medium heat, cook ground lamb until evenly brown. While cooking, break apart with a wooden spoon until crumbled. Transfer cooked lamb to a bowl, and drain off all but 1 tablespoon fat. Saute onion until soft and translucent, about 5 minutes. Stir in garlic, and saute 1 minute. Stir in garam masala and salt, and cook 1 minute. Return the browned lamb to the pan, and stir in tomato paste and beef broth. Reduce heat, and simmer for 10 to 15 minutes or until meat is fully cooked through, and liquid has evaporated.
Nutrition Facts : Calories 513 calories, Carbohydrate 6.4 g, Cholesterol 124.3 mg, Fat 40.7 g, Fiber 1.8 g, Protein 29.6 g, SaturatedFat 17.6 g, Sodium 884.6 mg, Sugar 2 g
COCONUT TOFU
Provided by Kerry Conan
Categories Appetizer Bake Vegetarian Coconut Tofu Carrot Healthy Cilantro Soy Sauce Lettuce Self Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Kosher
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Combine vinegar, milk and miso in a bowl. Add tofu to milk mixture. Cover and chill for 2 hours. Heat oven to 400°F. Line a baking sheet with parchment paper. Combine coconut and flour and coat tofu. Place on sheet. Coat with cooking spray and bake until golden, 35 to 45 minutes, turning and coating other side after 20 minutes. Whisk tamari, sugar, ginger, pepper flakes and 1 cup hot water in a bowl. Wrap tofu, cilantro and carrots in lettuce and dip in tamari sauce.
EASY COCONUT CURRY TOFU
Make and share this Easy Coconut Curry Tofu recipe from Food.com.
Provided by Prose
Categories Soy/Tofu
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Drain tofu and cut into thin slices. Heat oil over medium heat. Cook tofu in a single layer without stirring about 5 minutes or until slightly browned on bottom. Stir gently. Then continue to cook, stirring occasionally, until thouroughly cooked, about 5-7 minutes.
- While tofu is cooking, prepare sauce by mixing coconut milk, cilantro, curry paste, curry powder, chili sauce, soy sauce, and garlic.
- Add veggies and sauce and cook, stirring, until veggies are barely wilted, about 1-2 minutes.
- Serve with brown rice and garnish with extra cilantro.
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