How to Make Vegetarian Coconut Curry with Tofu - A Step-by-Step Guide

Coconut curry is a beloved dish in many parts of the world, known for its rich and fragrant flavors. This recipe for Vegetarian Coconut Curry with Tofu is a delightful and creamy dish that is not only incredibly delicious, but also packed with healthy, plant-based ingredients.

Coconut curry is a staple in many Southeast Asian cuisines, known for its fusion of sweet, spicy, and savory flavors. This vegetarian version replaces the traditional meat with tofu, creating a dish that is both ...

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Ingredients

  • 1 (12 ounce) package extra-firm tofu
  • 1 (15 ounce) can pineapple chunks in juice
  • 1 (13.5 ounce) can light coconut milk
  • 2 tablespoons liquid aminos (such as Bragg®)
  • 1 tablespoon minced fresh ginger
  • 2 ½ teaspoons red curry paste
  • 2 ½ teaspoons chili powder
  • 2 teaspoons yellow curry powder
  • 3 cloves garlic, minced
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • ¼ cup minced fresh basil
  • 1 tablespoon minced jalapeno pepper
  • 1 ½ cups chopped bok choy
  • 1 ½ cups chopped fresh spinach
  • 1 bunch green onions, diced
  • 5 medium mushrooms, chopped
  • 2 large Anaheim chile peppers, diced
  • 2 small Roma tomatoes, diced
  • salt to taste

Information

  • Prep Time: 40 mins
  • Cook Time: 25 mins
  • Additional Time: 10 mins
  • Total Time: 1 hr 15 mins
  • Servings: 4
  • Yield: 4 servings

  • Wrap tofu in 2 to 3 layers of paper towels and place on a plate. Place a second plate on top to encourage fluid out of the tofu. Let sit until paper towels are saturated, 3 to 5 minutes.
  • Meanwhile, preheat the oven to 200 degrees F (95 degrees C). Lightly grease a baking tray.
  • Discard wet paper towels and cube tofu. Place on the prepared baking tray.
  • Bake in the preheated oven until adequately dry, about 20 minutes.
  • While the tofu is baking, drain pineapple chunks, reserving juice.
  • Combine coconut milk, liquid aminos, ginger, curry paste, chili powder, curry powder, and garlic in a large skillet over medium heat. Add reserved pineapple juice and bring to a boil. Reduce temperature to a simmer and cook for 5 minutes.
  • Mix cornstarch and water together in a small bowl; add to the coconut milk mixture and whisk until slightly thickened.
  • Stir in basil and jalapeno; cook for 1 minute. Add bok choy, spinach, green onions, mushrooms, chile peppers, tomatoes, and pineapple chunks; stir to coat. Cook over medium heat until vegetables are crisp tender, about 5 minutes.
  • Add tofu and stir to coat. Season with salt. Transfer to a covered dish for 10 minutes to let flavors mix, or serve immediately.
  • Nutrition

    291 cal.

    • Total Fat: 14g
    • Saturated Fat: 6g
    • Sodium: 472mg
    • Total Carbohydrate: 35g
    • Dietary Fiber: 5g
    • Total Sugars: 21g
    • Protein: 13g
    • Vitamin C: 91mg
    • Calcium: 422mg
    • Iron: 8mg
    • Potassium: 868mg