About this recipe: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.
2 bunches spring onions
1 (400ml) tin reduced fat coconut milk
4 tablespoons soy sauce, divided
1/2 teaspoon dark brown soft sugar
1 1/2 teaspoons curry powder
1 teaspoon minced fresh root ginger
2 teaspoons chilli paste
450g firm tofu, cut into 1cm cubes
4 plum tomatoes, chopped
1 yellow pepper, thinly sliced
100g fresh mushrooms, chopped
4 tablespoons chopped fresh basil
275g chopped pak choi
salt to taste
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Method Prep:25min › Cook:15min › Ready in:40min
Remove white parts of green onions, and finely chop. Chop greens into 5cm pieces.
In a large heavy frying pan over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger and chilli paste. Bring to the boil.
Stir tofu, tomatoes, yellow pepper, mushrooms and finely chopped spring onions into the pan. Cover, and cook 5 minutes, stirring occasionally. Mix in basil and pak choi. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp. Garnish with remaining spring onion.