By checking this box I consent to the use of the email address provided for the purposes of subscribing to the Yay! Husband took the leftovers for lunch the next day, flavors were even better,even over rice leftover from the day before. Most recipes are 10 ingredients or less and/or 30 minutes or less. I sauted the tofu in some olive oil to further firm it up, then proceeded w/the recipe. Combine the coconut milk, red curry … Great flavor.I have to be careful about things being too spicy so I'm experimenting with amount of chili paste and curry. I will also use maybe 2/3 of the chili paste try adding different vegetables add garlic and more ginger. Make it a One-Pot Meal. Amount is based on available nutrient data. Basically the best vegan noodle soup. below or tag me on any of my social media. Add veggies and sauce and cook, stirring, until veggies … I used the kind that comes from the asian grocery that has lots of seeds in it and a picture of a rooster on the front. I also substituted the bok choy for green cabbage which was very good. In a large heavy frying pan over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger and chilli paste. A tasty way to enjoy protein packed tofu. this curry along with rice to make it one filling meal. Stir, cover with a lid and let cook until browned, 5-7 minutes, stirring occasionally. Mix in coconut milk, lime juice, curry paste, salt, pepper, and lemongrass, and simmer on medium heat for 5 minutes. Reduce the sauce a bit to thicken it, then stir in the noodles and tofu. The creamy, golden coconut milk and tomato-based sauce is deliciously spiced with curry powder, turmeric, cumin (and of course salt and pepper) along with fresh pungent garlic and ginger. Add peanut butter, turmeric, cumin, and chili paste; stir until fragrant, 1 to 2 minutes. Wonderfully spiced with a mild curry flavour, this tofu coconut curry is a quick, easy, and delicious vegan meal made in one pan. I share easy recipes using fresh, seasonal ingredients that are big on flavour and (mostly) healthy. Congrats! I suggest adding other spices for those who want a more complex flavor. Try full-fat coconut milk. Next time i make it I'll increase the sauce quantity because when serving over rice there's just not enough to keep everyone happy! Taste for additional salt and pepper and top with fresh cilantro. Cover and simmer until the carrots are fork-tender, 15 to 18 minutes Add tofu cubes, season with seasoned salt and fry … Stir in the spinach, lime zest, and lime juice, until the spinach wilts. No gift befits the food-obsessed people in your life like a cookbook. In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. It tasted great and the instructions were good. I make it all the time now! Scoop over bowls of rice and enjoy! I hope you do! I’m glad you enjoyed this curry! Let it cook on each side until browned and crispy. marinate for longer in the refrigerator. I used noodles instead of rice and it was so good! Tofu is amazing, and I kind of have quit cooking with it. A few not-so-healthy desserts sneak in too. Tofu, Cauliflower, sweet potatoes, bell pepper, garlic, turmeric, ginger and simmer in vegetarian coconut milk based curry dish in partnership with Nasoya Tofu! Remove white parts of green onions, and finely chop. Add the garlic and all the vegetables and cook another 3 minutes. It’s an easy-to-make Tofu Coconut Curry all made in one-pan and ready in 30 minutes. Add all your spices, including curry powder, cumin, cinnamon, ground ginger, salt, and pepper. The tofu sucks up the curry flavours as well as adding protein and texture to the dish. Thank you for this recipe! I’m happy you like this recipe! Add tofu in a single layer … 232 calories; protein 16.5g 33% DV; carbohydrates 16.9g 6% DV; fat 13.2g 20% DV; sodium 679.5mg 27% DV. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. Served over Jasmine Rice. Cook for another 2-3 minutes, stirring often. Stir in the garlic, ginger, curry powder, turmeric, and cumin until fragrant, around one or two minutes. I used less green onions and less minced fresh ginger (too lazy to mince more) and added a tad bit more brown sugar. 4 cups however I think is excessive. Allrecipes is part of the Meredith Food Group. Heat oil in a large skillet over medium-high heat. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 9 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition Continue cooking 5 minutes, or until vegetables are tender but crisp. Home » Vegan » One-Pan Tofu Coconut Curry. Return the tofu slices to the pan, then spoon the sauce over the top. It's a curry without coconut milk… I left out the green onions and basil and it was still great. Next, add the grated carrot along with half the stock to the pan ingredients. The next day I poured boiling water over the frozen tofu for a quick thaw. Add comma separated list of ingredients to include in recipe. Stir in the curry paste and tofu, toss and sauté for another 2 minutes. Think I’ll only use half next time . Begin to build the creamy red curry sauce on top of the bok choy by adding the garlic, ginger, curry paste, curry powder, soy sauce and the coconut milk. Need to go buy some! It wasn't quite to my liking because it wasn't solid enough (even over rice) and was just a little bit too spicy. I like to use extra-firm tofu so it holds its shape when mixed into the curry. Whisk in 1 cup water, then coconut milk, lime leaves, and brown sugar; bring to simmer. Super yummy. Great recipe. Finally, this is not a substitution, but there’s an easy way to make this a one-pot meal. I made this for my boyfriend and his roommate (both avid carnivores) and they both liked it very much. for Food Newsletter. Thanks Ben! This dish is done in under 30 minutes. of olive oil before I added it. Sauté until the onions begin to brown, about 4-5 minutes. Leave me a rating and comment down I don’t press the tofu, but I do drain the liquid from the packaging or look for extra-firm tofu that is vacuum sealed. For Food Newsletter. My vegetarian daughter-in-law gave me this recipe for a creamy coconut milk, spicy curry, and ginger tofu dish! Stir everything together, bringing the coconut milk to a boil. Full of flavor. Did you make this easy tofu coconut Stir in the coconut milk, crushed tomatoes, and tomato paste until uniform. This has become my tried and true, my favorite curry recipe. This was a fast, easy and nutritious meal. Stir in the carrots, tomatoes and their juices, coconut milk and broth. Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. The bok choy at the grocery looked awful, so I substituted a bag of fresh spinach at the last few minutes of cooking and served with couscous instead of rice for a change. Heat a large pan over medium heat and add coconut oil, tofu and tamari or salt. Use of pineapple, coconut milk along with protein rich tofu making this … Nutritional values are estimated based on the ingredients used by the author; your ingredients may differ. Fantastic spicy coconut curry flavor. A great recipe thanks! Add the all-purpose flour and salt in a large bowl. Maybe it depends on the type of chili paste you use. Simmer for 5 minutes. Garnish with remaining green onion. Mix well and also add water at this step [if required] to adjust the consistency of curry to … Add the tofu and gently stir to coat with the sauce. If you would like to reduce the sauce further maintain on the same heat for a few minutes more until reduced to your liking. I made it. I had never made tofu before and stumbled on to this recipe; it's delicious. Add coconut milk, pan-fried tofu… basmati rice. The My whole family loved it. Thank you for the wonderful review, Tina! Season … While tofu is cooking, prepare sauce by mixing coconut milk, cilantro, curry paste, curry powder, chili sauce, soy sauce, and garlic. Lime – I LOVE … I will make it again but may try searing the tofu in a separate pan to give it a solid "skin." It’s mild and not very spicy (unless your curry powder blend is spicy), which is great to serve the whole family! Cook uncovered for 5 minutes. Most importantly it fits with my Weight Watchers Program at only 4 pts per serving. The flavors here are great, even better the next day as left overs. Mushroom And Tofu Curry I love my food. Ready in just 20 minutes. Thanks for sharing! Will do this often. My husband loved this so much he didn't notice it was vegetarian until the next day when eating leftovers! Nutrient information is not available for all ingredients. Lots of flavor for a vegetarian dish. Reduce heat and allow the coconut curry … Other recipes you may like! Loved it. Nutritional information is based on one serving for a total of six servings excluding rice. I let the water drain out of the extra firm tofu for a half hour (placing a cutting board on top with a little bit of weight added), then cut the tofu in strips and froze them. Heat a separate saucepan on medium-high heat and add the curry paste, letting toast for 30 seconds then add the coconut milk and stir to combine. . This really improved the texture of the tofu as the first time I made the recipe I found the tofu to be kind of mushy and soft. tofu, oyster mushrooms, salt, red curry paste, kaffir lime leaves and 7 more. Add vegetable stock and baby kale. This tofu and vegetables in coconut milk is a creamy curry made with green beans, carrots, green cabbage, and fried tofu in a chile-infused coconut milk broth. Bring to the boil. Percent Daily Values are based on a 2,000 calorie diet. Add the curry powder, turmeric, cumin, paprika, and chili garlic sauce. You can use full fat or lite. Curried Red Lentil and Quinoa Vegetable Soup, Easy Mozzarella Chicken with Marinara Sauce, 454 g extra firm plain tofu, chopped into 1-inch cubes. Add additional 1/4 cup milk/coconut milk and mix. Why you'll love this tofu curry recipe! Bring the mixture to a boil stiring constantly for 3-4 minutes until the sauce thickens just slightly. Two, until the sauce a bit chopped green onions into the curry paste 7. ’ ll only use half next time place on paper towel-lined baking sheet then stir in the spinach wilts tofu! Until the spinach wilts it cook on each side until browned and crispy next time comfort. Thicken it up, then spoon the sauce will help you create flavorful... The heat to a boil before reducing the heat to low and stir tofu curry coconut milk another minutes! 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