Laotian Mild Coconut Tofu Curry Recipes
MILD COCONUT TOFU CURRY
This mild Malaysian green curry is delicious served over Thai rice! If a blender is not used, chop ingredients finely and simmer for longer.
Provided by LN Lee
Categories World Cuisine Recipes Asian Malaysian
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- In a blender or food processor, grind the ginger root, garlic, cashews, lemon grass, and onions into a paste.
- Heat olive oil in a medium wok over low heat. Stir in the blended mixture and red pepper flakes. Gradually mix in the curry powder.
- Place tofu in the wok, and cook until heated through. Mix in the coconut milk, water, and potatoes. Bring to a boil, reduce heat, and simmer 20 minutes, stirring occasionally, until potatoes are tender. Season with salt and sugar.
Nutrition Facts : Calories 699.6 calories, Carbohydrate 44.9 g, Fat 49.2 g, Fiber 9.4 g, Protein 31.3 g, SaturatedFat 22.8 g, Sodium 1263.9 mg, Sugar 6.9 g
VEGETARIAN COCONUT CURRY WITH TOFU
A simple, sweet, and mildly spicy curry sauce with an abundance of good-for-you veggies. Definitely a comfort food for vegans, vegetarians, or omnivores like me that just like to eat healthy. Can be served over rice, couscous, or quinoa.
Provided by Kiersten
Categories Main Dish Recipes Curries Vegetarian
Time 1h15m
Yield 4
Number Of Ingredients 20
Steps:
- Wrap tofu in 2 to 3 layers of paper towels and place on a plate. Place a second plate on top to encourage fluid out of the tofu. Let sit until paper towels are saturated, 3 to 5 minutes.
- Meanwhile, preheat the oven to 200 degrees F (95 degrees C). Lightly grease a baking tray.
- Discard wet paper towels and cube tofu. Place on the prepared baking tray.
- Bake in the preheated oven until adequately dry, about 20 minutes.
- While the tofu is baking, drain pineapple chunks, reserving juice.
- Combine coconut milk, liquid aminos, ginger, curry paste, chili powder, curry powder, and garlic in a large skillet over medium heat. Add reserved pineapple juice and bring to a boil. Reduce temperature to a simmer and cook for 5 minutes.
- Mix cornstarch and water together in a small bowl; add to the coconut milk mixture and whisk until slightly thickened.
- Stir in basil and jalapeno; cook for 1 minute. Add bok choy, spinach, green onions, mushrooms, chile peppers, tomatoes, and pineapple chunks; stir to coat. Cook over medium heat until vegetables are crisp tender, about 5 minutes.
- Add tofu and stir to coat. Season with salt. Transfer to a covered dish for 10 minutes to let flavors mix, or serve immediately.
Nutrition Facts : Calories 290.7 calories, Carbohydrate 35.2 g, Fat 13.6 g, Fiber 5.3 g, Protein 13.1 g, SaturatedFat 5.9 g, Sodium 471.7 mg, Sugar 20.7 g
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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