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Coconut curried tofu

Coconut curried tofu

4
Points®
Total Time
20 min
Prep
10 min
Cook
10 min
Serves
4
Difficulty
Easy
Spicy Thai curry paste adds both heat and tang, balancing the sweetness of the coconut and the honey in this recipe. If you’d like your food hotter, add a little more curry paste—but be careful not to let it overwhelm the dish. Feel free to swap in different vegetables to keep things interesting. Mushrooms and green beans would be a nice combination, as would carrots and bok choy. Delicious as is, you can also serve this curried tofu over steamed white rice.

Ingredients

Canned unsweetened light coconut milk

¾ cup(s)

Fish sauce

1 Tbsp, (nam pla)

Honey

1 Tbsp

Cornstarch

2 tsp

Thai curry paste

¼ tsp

Peanut oil

3 tsp

Firm tofu

14 oz, drained and cut into 1/2-inch cubes

Asparagus

1 pound(s), trimmed and cut into 1 1⁄2-inch pieces

Red bell pepper

1 medium, seeded and cut into strips

Water

¼ cup(s)

Fresh ginger

1 Tbsp, fresh, peeled and grated

Cilantro

2 Tbsp, fresh, chopped (optional)

Instructions

  1. Stir together the coconut milk, fish sauce, honey, cornstarch, and curry paste in a small bowl until smooth; set aside.
  2. Heat 1 1⁄2 teaspoons of the oil in a large nonstick skillet over high heat. Add the tofu and cook, stirring often, until lightly golden, about 4 minutes; transfer to a bowl.
  3. Heat the remaining 1 1⁄2 teaspoons oil in the same skillet. Add the asparagus, bell pepper, water, and ginger; cook, stirring constantly, until the liquid evaporates and the vegetables are crisp-tender, about 3 minutes. Add the tofu and coconut milk mixture. Cook, stirring constantly, until thickened, about 1 minute. Serve sprinkled with the cilantro.
  4. Serving size: 1 generous cup

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