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.


    • 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


    1. 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.
    2. Stop stirring and let the tofu get lightly browned for about 2 minutes. Toss and brown again.
    3. 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.
    4. Add the coconut milk, fish sauce, soy sauce and salt and stir