Ingredients for Easy Coconut Curry Tofu
- Light Coconut Milk
- Fresh Cilantro
- Red Curry Paste
- 1 teaspoon curry powder
- 1-2 tablespoons sriracha or your favorite chili sauce (adjust to taste)
- 1 tablespoon soy sauce or tamari
- Garlic Cloves
- Extra Firm Tofu
- Extra Virgin Olive Oil
- Baby Spinach
- Red Bell Pepper
- Red Onion
- Cooked Brown Rice
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How to Make Easy Coconut Curry Tofu
- Press the tofu to remove excess water. Once pressed, slice into thin pieces.
- Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium heat.
- Add the tofu in a single layer and cook undisturbed for 5 minutes, or until lightly browned on the bottom.
- Gently stir the tofu and continue to cook for another 5-7 minutes, stirring occasionally, until thoroughly cooked and slightly crispy.
- While the tofu is cooking, whisk together the coconut milk, cilantro, green curry paste, curry powder, chili sauce, soy sauce, and minced garlic in a bowl.
- Add the prepared vegetables to the skillet with the tofu.
- Pour the coconut curry sauce over the tofu and vegetables. Stir to combine and cook for 1-2 minutes, or until the vegetables are tender-crisp.
- Serve immediately over brown rice. Garnish with extra fresh cilantro.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
12g
Fat
7g
Carbs
10g
