Curried Coconut Tofu and Vegetables
By Marge Perry & David Bonom
Coconut milk brings out the creamy goodness in this vegetarian curry dish. Serve over rice for a complete, well-balanced and very tasty meatless meal.
INGREDIENTS
- Broccoli florets
- cauliflower florets
- coconut milk
- firm tofu
- fish sauce
- lower sodium soy sauce
- mild curry
- minced fresh ginger
- Red Bell Peppers
- Salt
- Sesame Oil
DIRECTIONS
- Heat the oil and curry in a large deep nonstick skillet or wok over medium high heat. Add the tofu and ginger and cook, gently stirring the tofu to coat it with the curry, for 30 seconds.
- Stop stirring and let the tofu get lightly browned for about 2 minutes. Toss and brown again.
- Gently transfer the tofu to a plate and add the pepper, broccoli and cauliflower. Stir to evenly distribute the ingredients and cook 5 minutes, occasionally stirring, until the vegetables are somewhat softened.
- Add the coconut milk, fish sauce, soy sauce and salt and stir
