Spicy Coconut Tofu Recipes

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

Ingredients

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

VEGETARIAN COCONUT CURRY WITH TOFU

Vegetarian Coconut Curry with Tofu image

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

Ingredients

1 (12 ounce) package extra-firm tofu
1 (15 ounce) can pineapple chunks in juice
1 (13.5 ounce) can light coconut milk
2 tablespoons liquid aminos (such as Bragg®)
1 tablespoon minced fresh ginger
2 ½ teaspoons red curry paste
2 ½ teaspoons chili powder
2 teaspoons yellow curry powder
3 cloves garlic, minced
1 tablespoon cornstarch
1 tablespoon water
¼ cup minced fresh basil
1 tablespoon minced jalapeno pepper
1 ½ cups chopped bok choy
1 ½ cups chopped fresh spinach
1 bunch green onions, diced
5 medium mushrooms, chopped
2 large Anaheim chile peppers, diced
2 small Roma tomatoes, diced
salt to taste

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

SPICY COCONUT TOFU

Spicy Coconut Tofu image

A different way to cook tofu with an exotic taste. This is a my variation of a recipe I found on allrecipes.com Serve with rice.

Provided by Jeri Roth Lande

Categories Asian

Time 40m

Yield 4 , 4 serving(s)

Number Of Ingredients 16

Ingredients

1 (16 ounce) package firm tofu
2 tablespoons peanut oil
2 bunches green onions, chopped
1 tablespoon garlic
1 teaspoon fresh ginger, minced
1/2 teaspoon coriander
1/2 teaspoon cumin
1 red bell pepper, thinly sliced
4 ounces fresh mushrooms, chopped
1 (14 ounce) can coconut milk
3 tablespoons soy sauce
1/2 teaspoon brown sugar
1 (16 ounce) package cut green beans
1 ounce fresh basil, chopped
2 tablespoons cornstarch
hot sauce

Steps:

Cut tofu into cubes and broil in toaster oven while preparing vegetables to firm it up.
Heat oil in skillet, add onions and fry until they start to brown.
Mix in garlic, ginger, coriander and cumin.
Add mushrooms and peppers and stir.
Microwave green beans in the bag for 5 min to thaw.
Add coconut milk, 2 Tbsp of soy sauce, brown sugar and hot sauce to pan. Bring to a boil.
Add in green beans, tofu and basil.
Cover and cook 5 minutes, stirring occasionally until green beans are cooked.
Mix cornstarch with 1 Tbsp soy sauce and stir into pan.
Heat until sauce thickens.
Taste and add more soy sauce or hot sauce if necessary.

Nutrition Facts : Calories 426.1, Fat 30.4, SaturatedFat 18.5, Sodium 1130.1, Carbohydrate 29, Fiber 8.4, Sugar 12.1, Protein 17.5

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