Coconut Curry Tofu
June 08, 2012
It really is as easy to make as it looks. Donna Serpe author of the Helpless Vegetarian Blog shows us a simple all in one pot, coconut curry tofu.
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Ingredients
- 14 oz can coconut milk
- 1 cup chopped mushrooms
- 1 small chopped fennel bulb
- 1 large chopped red pepper
- 2 tablespoon chopped basil
- 4 large plum tomatoes chopped
- 2 small pak choi
- 2 cups shredded red cabbage
- 2 cups shredded green cabbage
- 8 oz tofu cut into small pieces
- 1 ½ teaspoon finely grated fresh ginger
- 1/4 cup soya sauce
- 1/8 teaspoon asafoetida
- Salt to taste
- ½ teaspoon chili powder
- 1 ½ teaspoon curry powder
- 1 teaspoon brown sugar
Directions
- Heat a large deep wok or Dutch oven
- Add coconut milk, mushroom, fennel, red peppers, peanut oil, peanut butter, tomatoes, red cabbage, green cabbage, tofu, and the rest of the ingredients, adding the pak choi and basil at the end
- Bring it to a boil. Keep stirring every 10mins
- Cook for 30mins or until tender
