Spicy Coconut Tofu Recipes

ONE PAN TOFU COCONUT CURRY

Steps:

• In a large sauté pan or skillet (I use a 12-inch skillet) at medium-high heat, add the vegetable oil, onion, bell pepper, salt, and pepper. Sauté until the onions begin to brown, about 4-5 minutes.
• Add in the garlic, ginger, curry powder, turmeric, and cumin and stir for another minute or two, until fragrant.
• Reduce the heat to low and stir in the coconut milk, crushed tomatoes, and tomato paste until well-incorporated. Add the tofu and gently stir to coat with the sauce.
• Bring the curry to a boil before reducing the heat to a simmer. Cook uncovered for 5 minutes.
• Stir in the spinach, lime zest, and lime juice, until the spinach wilts. Taste for additional salt and pepper. Top with fresh cilantro and serve over rice. Enjoy!

SPICY COCONUT TOFU

Steps:

• Cut tofu into cubes and broil in toaster oven while preparing vegetables to firm it up.
• Heat oil in skillet, add onions and fry until they start to brown.
• Mix in garlic, ginger, coriander and cumin.
• Add mushrooms and peppers and stir.
• Microwave green beans in the bag for 5 min to thaw.
• Add coconut milk, 2 Tbsp of soy sauce, brown sugar and hot sauce to pan. Bring to a boil.
• Add in green beans, tofu and basil.
• Cover and cook 5 minutes, stirring occasionally until green beans are cooked.
• Mix cornstarch with 1 Tbsp soy sauce and stir into pan.
• Heat until sauce thickens.
• Taste and add more soy sauce or hot sauce if necessary.