September 23, 2013

Coconut Curry Tofu

The nights are getting a little chillier which means cozy clothes and comfort cooking.  I always like a little extra spice on these kind of nights and this curry did the trick.   This dish is not only quick to whip up, but it's also versatile.  Feel free to replace the tofu with chickpeas and throw in any fresh or frozen vegetables that you have.  It's a great spicy food to warm you from the inside.

Coconut Curry Tofu
 Serves 2
  • 1 package extra firm tofu; pressed dry & cut into 24 cubes
  • 1/2 onion; chopped
  • 1 T red curry paste 
  • 1/2 cup light coconut milk
  • 1/2 cup water
  • 2 t curry powder
  • 1/2 t ground mustard
  • 1/2 t ground ginger
  • 1/2 t ground coriander
  • 1/4 t red pepper flakes
  • 2 cups broccoli/cauliflower/sweet potato
  • 1/2 cup peas
  • 1 T coconut oil
  • Garnish: cilantro and sesame seeds
  1. Allow a large wok to heat up then brown the onions and 1 T coconut oil; about 3 minutes
  2. Add the curry paste and cook until fragrant; about 1 minute
  3. Add the coconut milk and water and bring the ingredients to a boil
  4. Once boiling, add the spices and adjust for heat and preference
  5. Reduce the heat to medium-low and add the vegetables and tofu
  6. Allow to cook until the vegetables are cooked through
  7. Serve over brown rice and garnish with fresh cilantro and sesame seeds
Note: replace the tofu with 1 15 oz. can of chickpeas; rinsed and drained

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