Tofu Coconut Curry

Name: Quick and Easy Tofu Coconut Curry
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 1 pack Tonzu tofu (cubed); 1 packet Lee Kum Kee Coconut Curry Sauce; 1 tbsp Olivado Coconut Oil; 2 tsp ginger (minced); 2 cloves garlic (minced); 1 shallot (finely diced); 1 red capsicum (diced); 3 Wilcox beta bite carrots (diced); ½ bag The Fresh Grower Baby White Pak choy (roughly chopped); ½ cup Alison’s Pantry Cashews; Salt and pepper; 1 Can Chantal Organics Coconut Milk; Superb Herb Fresh Coriander; 2 SunRice microwave pouches of brown rice

A black bowl full of coconut curry topped with green vegetables on wooden board with forks and small bowls around it.

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.

Print Pin Rate

Prep Time 5

Cook Time 15

Total Time 20

Course Dinner

Servings people

Equipment

Le Creuset round casserole dish.

Ingredients

1 pack Tonzu tofu cubed
1 packet Lee Kum Kee Coconut Curry Sauce
1 tbsp Olivado Coconut Oil
2 tsp ginger minced
2 cloves garlic minced
1 shallot finely diced
1 red capsicum diced
3 Wilcox beta bite carrots diced
½ bag The Fresh Grower Baby White Pak choy roughly chopped
½ cup Alison’s Pantry Cashews
Salt and pepper
1 Can Chantal Organics Coconut Milk

To serve:

Instructions

Put a deep heavy based frying pan on medium heat. Add the coconut oil, ginger, garlic, shallots. Stir and fry for 2 minutes.
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.
Heat the rice as per packet instructions.
Spoon into bowls and garnish with fresh coriander, extra cashews and extra steamed pak choy.