Photo: Swathi Handique
Coconut Curry Tofu
14 ingredients
25 min + 15 min
6 servings
openrecipes
"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."
Estimated Nutrition (whole recipe, rough)
580
Calories
19g
Protein
33g
Fat
59g
Carbs
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Coconut | 1/2 cup shredded (40g) | 283 |
| Tofu | 100g firm | 76 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Plum | 1 medium (66g) | 30 |
| Tomato | 1 medium (123g) | 22 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Bok Choy | 1 cup (70g) | 9 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 bunches green onions
- 1 (14 ounce) can light coconut milk
- 1/4 cup soy sauce, divided
- 1/2 teaspoon brown sugar
- 1 1/2 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
- 1/4 cup chopped fresh basil
- 4 cups chopped bok choy
- salt to taste
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes