Coconut curried tofu
4
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Spicy Thai curry paste adds both heat and tang, balancing the sweetness of the coconut and the honey in this recipe. If you’d like your food hotter, add a little more curry paste—but be careful not to let it overwhelm the dish. Feel free to swap in different vegetables to keep things interesting. Mushrooms and green beans would be a nice combination, as would carrots and bok choy. Delicious as is, you can also serve this curried tofu over steamed white rice.
Ingredients
Canned unsweetened light coconut milk
¾ cup(s)
Fish sauce
1 Tbsp, (nam pla)
Honey
1 Tbsp
Cornstarch
2 tsp
Thai curry paste
¼ tsp
Peanut oil
3 tsp
Firm tofu
14 oz, drained and cut into 1/2-inch cubes
Asparagus
1 pound(s), trimmed and cut into 1 1⁄2-inch pieces
Red bell pepper
1 medium, seeded and cut into strips
Water
¼ cup(s)
Fresh ginger
1 Tbsp, fresh, peeled and grated
Cilantro
2 Tbsp, fresh, chopped (optional)
Instructions
1
Stir together the coconut milk, fish sauce, honey, cornstarch, and curry paste in a small bowl until smooth; set aside.
2
Heat 1 1⁄2 teaspoons of the oil in a large nonstick skillet over high heat. Add the tofu and cook, stirring often, until lightly golden, about 4 minutes; transfer to a bowl.
3
Heat the remaining 1 1⁄2 teaspoons oil in the same skillet. Add the asparagus, bell pepper, water, and ginger; cook, stirring constantly, until the liquid evaporates and the vegetables are crisp-tender, about 3 minutes. Add the tofu and coconut milk mixture. Cook, stirring constantly, until thickened, about 1 minute. Serve sprinkled with the cilantro.
4
Serving size: 1 generous cup
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