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Tofu Coconut Curry

Ingredients

  • 28 oz tofu firm or extra firm, cubed
  • cornstarch
  • 2 Tbsp olive oil
  • 1 jalapeno diced
  • 1 medium onion chopped
  • 2 green bell peppers chopped
  • 2 yellow squash sliced
  • 12 oz broccoli florets
  • dash salt to taste
  • 1/4 cup red curry paste
  • 2 15 oz cans coconut milk
  • 1/2 tsp garlic powder
  • dash garam masala to taste
  • dash cayenne to taste
  • cilantro optional

Instructions

  1. Cut tofu into 1/2" cubes, and toss in cornstarch until well coated. In a large nonstick pan, heat 1 Tbsp oil on medium-high and add tofu. Cook tofu on each side until golden and crispy, then remove from the pan and set aside.
  2. Add 1 Tbsp oil to the pan and heat on medium-high, then add vegetables and cook until softened. Sprinkle vegetables with salt, coat with curry paste, then add coconut milk and garlic powder and stir well. Bring to a simmer and cook until the sauce has thickened, about 10 minutes, then add garam masala and cayenne to taste. Add tofu, and cook for an additional 2-3 minutes, just long enough for the tofu to absorb some of the sauce.
  3. Garnish with cilantro and serve over rice or flatbread.