Coconut curry tofu

    Coconut curry tofu


    683 people made this

    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.

    Serves: 6 

    • 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

    Prep:25min  ›  Cook:15min  ›  Ready in:40min 

    1. Remove white parts of green onions, and finely chop. Chop greens into 5cm pieces.
    2. 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.
    3. 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.

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    Reviews (1)


    Really really yummy. Feels like you're going a bit crazy with the soy sauce and basil si I used marginally less but this recipe is great. Glad I made a whole vat!! - 09 Nov 2015

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