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Curried Coconut Tofu Veg HT MC 25 Minutes
Serves 4 Hot Vegetarian Vegan Vegetables Main Course Dairy Free Eggless
Ingredients 1 x 400g/14oz tin Coconut milk 60ml/2fl.oz. Soy Sauce 1/2 teasp Brown Sugar 1-½ 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 Salt
Instructions
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
Overseas Visitors: If you're more used to measuring ingredients by the cup, we have the most comprehensive weight to cups conversion table on the net - both solid ingredients and liquids - so now you can easily convert our recipes to suit your preference. Click here to go to the chart.
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