Coconut Curry Tofu

June 08, 2012

It really is as easy to make as it looks. Donna Serpe author of the Helpless Vegetarian Blog shows us a simple all in one pot, coconut curry tofu.

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  1. 14 oz can coconut milk
  2. 1 cup chopped mushrooms
  3. 1 small chopped fennel bulb
  4. 1 large chopped red pepper
  5. 2 tablespoon chopped basil
  6. 4 large plum tomatoes chopped
  7. 2 small pak choi
  8. 2 cups shredded red cabbage
  9. 2 cups shredded green cabbage
  10. 8 oz tofu cut into small pieces
  11. 1 ½ teaspoon finely grated fresh ginger
  12. 1/4 cup soya sauce
  13. 1/8 teaspoon asafoetida
  14. Salt to taste
  15. ½ teaspoon chili powder
  16. 1 ½ teaspoon curry powder
  17. 1 teaspoon brown sugar


  1. Heat a large deep wok or Dutch oven
  2. Add coconut milk, mushroom, fennel, red peppers, peanut oil, peanut butter, tomatoes, red cabbage, green cabbage, tofu, and the rest of the ingredients, adding the pak choi and basil at the end
  3. Bring it to a boil. Keep stirring every 10mins
  4. Cook for 30mins or until tender

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