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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- 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

 

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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

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Main equipment required to make this Recipe

 

Chopping Knife

Chopping Board

Saucepan

Wooden or Plastic Spoon

Related Recipes and Information

Vegetarian  Main Course Recipes   |  Vegan recipes

Cooking Vegetables  |  Vegetable Side Recipes

What's in Season  |  Growing Vegetables

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