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: David Bonom and 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.
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