Mild Coconut Tofu Curry Recipes

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COCONUT CURRY TOFU



Coconut Curry Tofu image

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

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

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

ONE PAN TOFU COCONUT CURRY



One Pan Tofu Coconut Curry image

Wonderfully spiced with a mild curry flavour, this tofu coconut curry is a quick, easy, and delicious vegan meal made in one pan.

Provided by Marie | Yay! For Food

Categories     Vegan

Time 30m

Number Of Ingredients 17

1 tbsp vegetable oil
1 yellow (or white) onion, chopped
1 bell pepper, chopped
3 garlic cloves, minced
1-inch fresh ginger, minced
1 tbsp curry powder
½ tsp turmeric powder
½ tsp cumin powder
400 ml (14 fl. oz.) canned coconut milk
½ cup crushed tomatoes
2 tbsp tomato paste
454 g extra firm plain tofu, chopped into 1-inch cubes
2 cups baby spinach
1 lime, zest and juice
½ cup fresh cilantro, chopped
Salt and pepper, to taste
Serve with cooked rice.

Steps:

  • In a large sauté pan or skillet (I use a 12-inch skillet) at medium-high heat, add the vegetable oil, onion, bell pepper, salt, and pepper. Sauté until the onions begin to brown, about 4-5 minutes.
  • Add in the garlic, ginger, curry powder, turmeric, and cumin and stir for another minute or two, until fragrant.
  • Reduce the heat to low and stir in the coconut milk, crushed tomatoes, and tomato paste until well-incorporated. Add the tofu and gently stir to coat with the sauce.
  • Bring the curry to a boil before reducing the heat to a simmer. Cook uncovered for 5 minutes.
  • Stir in the spinach, lime zest, and lime juice, until the spinach wilts. Taste for additional salt and pepper. Top with fresh cilantro and serve over rice. Enjoy!

Nutrition Facts : Calories 258 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 20 grams fat, Fiber 3 grams fiber, Protein 10 grams protein, SaturatedFat 13 grams saturated fat, ServingSize 1, Sodium 136 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 6 grams unsaturated fat

MILD COCONUT TOFU CURRY



Mild Coconut Tofu Curry image

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

4 slices fresh ginger root
4 cloves garlic, minced
¼ cup cashews
2 stalks lemon grass, chopped
2 onions, sliced
3 tablespoons olive oil
1 dash crushed red pepper flakes
2 tablespoons curry powder
2 ½ cups cubed firm tofu
1 (14 ounce) can coconut milk
14 fluid ounces water
2 medium potatoes, peeled and cubed
2 teaspoons salt
1 tablespoon white sugar

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

EASY COCONUT CURRY TOFU



Easy Coconut Curry Tofu image

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

14 ounces light coconut milk
2 tablespoons chopped fresh cilantro (plus extra for garnish)
1 tablespoon red curry paste (or to taste)
1 tablespoon curry powder (or to taste)
1 tablespoon chili sauce (or to taste)
2 teaspoons soy sauce
2 garlic cloves, chopped
14 ounces extra firm tofu
2 teaspoons extra virgin olive oil
4 cups Baby Spinach
1 medium red bell pepper, sliced
1/2 red onion
2 cups cooked brown rice

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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