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Curried Coconut Tofu     Veg  HT  MC  25 Minutes


Serves 4    Hot  Vegetarian  Vegan  Vegetables  Main Course  Dairy Free Eggless



1 x 400g/14oz tin Coconut milk

60ml/2fl.oz. Soy Sauce

1/2 teasp Brown Sugar

1- teasp Curry Powder

1 teasp freshly grated Ginger

2 teasp Chile Paste

400g/14oz firm Tofu, cut into 2.5cm/1-inch cubes

4 Large Tomatoes, chopped

1 Yellow Capsicum (sweet pepper), deseeded and thinly sliced

100g/4oz Mushrooms, chopped

8 Spring Onions, (white and green parts) chopped

1 tbsp freshly chopped Basil

275g/10oz Bok Choy, chopped





1. Place the a coconut milk, 3 tablespoons of the soy sauce, brown sugar, curry powder, ginger, and chili paste in a large frying pan and bring to the boil over a medium heat, stirring to mix well.


2. Add the tofu, tomatoes, pepper, mushrooms, and finely chopped green onions, mix well and cook for 5 minutes, stirring occasionally.


3. Add the basil, bok choy, remaining soy sauce and salt, and continue to cook for a further 5 minutes, or until the vegetables are tender-crisp. Serve immediately with rice.



More Vegetarian  Recipes  |  What's in Season  |  Growing Vegetables


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Key techniques required to make this recipe


Chop to To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

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