Vegetarian Coconut Curry with Tofu
Description
Chock full of veggies and drenched in a sweet and mildly spicy coconut milk-based sauce, this vegetarian curry dish is a comfort food for any fans of healthy eating.
Ingredients
•
1 (12 ounce) package extra-firm tofu
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1 (15 ounce) can pineapple chunks in juice
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1 (13 1/2 ounce) can light coconut milk
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2 tablespoons liquid aminos (such as Bragg®)
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1 tablespoon minced fresh ginger
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2 1/2 teaspoons red curry paste
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2 1/2 teaspoons chili powder
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2 teaspoons yellow curry powder
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3 cloves garlic, minced
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1 tablespoon cornstarch
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1 tablespoon water
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1/4 cup minced fresh basil
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1 tablespoon minced jalapeno pepper
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1 1/2 cups chopped bok choy
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1 1/2 cups chopped fresh spinach
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1 bunch green onions, diced
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5 medium mushrooms, chopped
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2 large Anaheim chile peppers, diced
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2 small Roma tomatoes, diced
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salt to taste
Directions
1
Wrap tofu in 2 to 3 layers of paper towels and place on a plate. Place a second plate on top to encourage fluid out of the tofu. Let sit until paper towels are saturated, 3 to 5 minutes.
2
Meanwhile, preheat the oven to 200 degrees F (95 degrees C). Lightly grease a baking tray.
3
Discard wet paper towels and cube tofu. Place on the prepared baking tray.
4
Bake in the preheated oven until adequately dry, about 20 minutes.
5
While the tofu is baking, drain pineapple chunks, reserving juice.
6
Combine coconut milk, liquid aminos, ginger, curry paste, chili powder, curry powder, and garlic in a large skillet over medium heat. Add reserved pineapple juice and bring to a boil. Reduce temperature to a simmer and cook for 5 minutes.
7
Mix cornstarch and water together in a small bowl; add to the coconut milk mixture and whisk until slightly thickened.
8
Stir in basil and jalapeno; cook for 1 minute. Add bok choy, spinach, green onions, mushrooms, chile peppers, tomatoes, and pineapple chunks; stir to coat. Cook over medium heat until vegetables are crisp tender, about 5 minutes.
9
Add tofu and stir to coat. Season with salt. Transfer to a covered dish for 10 minutes to let flavors mix, or serve immediately.