Hmong-inspired Coconut Curry Tofu

This Hmong-inspired Coconut Curry Tofu recipe is a flavorful and aromatic dish that combines the richness of coconut milk with the bold flavors of curry and tofu. It's a perfect dish for a cozy night in or for entertaining guests.

Vegan Gluten Free Main Course Hmong Coconut Curry Tofu Hmong Cuisine
Hmong-inspired Coconut Curry Tofu

Ingredients

  • 1 block of firm tofu, drained and cubed
  • 2 tablespoons of coconut oil
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 1 tablespoon of ginger, grated
  • 2 tablespoons of red curry paste
  • 1 can of coconut milk
  • 1 cup of vegetable broth
  • 2 tablespoons of soy sauce
  • 1 tablespoon of brown sugar
  • 1 bell pepper, sliced
  • 1 cup of snap peas
  • Salt and pepper to taste
  • Fresh cilantro for garnish

Instructions

  1. Heat the coconut oil in a large pan over medium heat.
  2. Add the onion, garlic, and ginger, and sauté until fragrant.
  3. Stir in the red curry paste and cook for 1-2 minutes.
  4. Pour in the coconut milk, vegetable broth, soy sauce, and brown sugar. Stir to combine.
  5. Add the tofu, bell pepper, and snap peas. Simmer for 15-20 minutes, or until the vegetables are tender.
  6. Season with salt and pepper to taste.
  7. Serve the coconut curry tofu over steamed rice and garnish with fresh cilantro.

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
15g
Protein
12g
Fat
18g

Supplies

Large pan Wooden spoon Knife Cutting board Grater Measuring spoons Measuring cup

Tools

Stove

Serving suggestions

Serve the Hmong-inspired Coconut Curry Tofu with steamed jasmine rice or naan bread.

Tips & tricks

For a spicier kick, add more red curry paste to the dish. Adjust the seasoning according to your taste preferences.

Cost

$15