Coconut Curry Vegetables With Tofu
This Coconut Curry Vegetables with Tofu recipe is a flavorful and satisfying dish from Wallis and Futuna cuisine. It's a perfect combination of creamy coconut, aromatic curry, and tender vegetables, making it a delicious and healthy meal option.
Ingredients
- 1 block of firm tofu, cubed
- 2 tablespoons coconut oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 red bell pepper, sliced
- 1 cup broccoli florets
- 1 cup sliced carrots
- 1 can (14 oz) coconut milk
- 2 tablespoons red curry paste
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- Press the tofu to remove excess moisture, then cut into cubes.
- In a large skillet, heat coconut oil over medium heat. Add the diced onion, minced garlic, and grated ginger. Sauté until fragrant.
- Add the cubed tofu to the skillet and cook until lightly browned on all sides.
- Stir in the sliced bell pepper, broccoli florets, and sliced carrots. Cook for a few minutes until the vegetables begin to soften.
- Pour in the coconut milk, red curry paste, soy sauce, and brown sugar. Stir to combine all the ingredients.
- Simmer the curry for about 15-20 minutes, or until the vegetables are tender and the flavors have melded together.
- Season with salt and pepper to taste. Garnish with fresh cilantro before serving.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 25 minutes
- Total time:
- 40 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 20g
- Protein
- 15g
- Fat
- 12g
Supplies
Large skillet Cutting board Knife Grater Wooden spoon
Tools
Saucepan
Serving suggestions
Serving suggestions: Serve the Coconut Curry Vegetables with Tofu over steamed rice or with naan bread for a complete and satisfying meal.
Tips & tricks
Tips: Feel free to customize the vegetables in this dish based on your preferences or what's in season.
Cost
$15