Tofu Coconut Curry

This is the perfect dish when you’re short on time but after a healthy meal. From start to finish it will be ready in twenty minutes.

Prep time:  5 minutes Cook time: 15 minutes Serves: 4

Ingredients

1 pack tofu, cubed (we love Tonzu)
1 packet coconut curry sauce  (we love Lee Kum Kee)
1 tbsp coconut oil (we love Olivado)
2 tsp ginger, minced
2 cloves garlic, minced
1 shallot, finely diced
1 red capsicum, diced
3 beta bite carrots, diced (we love Wilcox)
½ bag baby white pak choy, roughly chopped (we love The Fresh Grower)
½ cup natural cashew nuts (we love Alison’s Pantry)
Salt and pepper, to taste
1 can coconut milk (we love Chantal Organics)

To serve
a handful fresh coriander (we love Superb Herb)
2 microwave pouches of brown rice (we love SunRice)

We used a heavy based Le Creuset round casserole dish.

Method

  1. Put a deep heavy based frying pan on medium heat. Add the coconut oil, ginger, garlic, shallots. Stir and fry for 2 minutes.

  2. Add the coconut curry sauce, coconut milk, cubed tofu, capsicum, carrot, and cashew nuts to the pan and stir. Cover with a lid and cook for 10 minutes, stirring occasionally. Add the pak choy and, stir and cook for a further 5 minutes.

  3. Heat the rice as per packet instructions.

  4. Spoon into bowls and garnish with fresh coriander, extra cashews and extra steamed pak choy.

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