Ingredients
- 1 tbsp Sesame oil
- 2 tsp Mild curry
- 1 tbsp Minced fresh ginger
- 2 lb Firm tofu, cut in 1/2" squares
- 2 Red bell peppers, diced
- 2 cups Cauliflower florets
- 2 cups Broccoli florets
- 1 cup Coconut milk
- 1 tsp Fish sauce
- 1/4 cup Lower sodium soy sauce
- 1/2 tsp Salt
Curried Coconut Tofu and Vegetables
Meal: Dinner
Cuisine: Thai
Ingredient: Vegetables
Season: Winter
Contributor: Marge Perry
Directions
- Heat the oil and curry in a large deep nonstick skillet or wok over medium high heat. Add the tofu and ginger and cook, gently stirring the tofu to coat it with the curry, for 30 seconds.
- Stop stirring and let the tofu get lightly browned for about 2 minutes. Toss and brown again.
- Gently transfer the tofu to a plate and add the pepper, broccoli and cauliflower. Stir to evenly distribute the ingredients and cook 5 minutes, occasionally stirring, until the vegetables are somewhat softened.
- Add the coconut milk, fish sauce, soy sauce and salt and stir; add the tofu and cook another 4-5 minutes, or until the vegetables are crisp-tender and the sauce slightly thickened.
Recommended Product
10 Inch Open French Skillet
One of the most used pans in any well-equipped kitchen. French skillets have sloped sides so that foods slide out easily. Used for cooking omelets, pancakes, quesadillas, sautéing vegetables, searing steaks, fish and poultry. The nonstick surface makes cleanup effortless.
