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Tofu Coconut Curry Recipe

Name: Tofu Coconut Curry
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Ingredients: 2 tablespoons butter (if vegan, use dairy-free - I use Miyokos); 1 medium yellow onion (diced); 1 habanero (minced); 1 piece of fresh ginger (minced); 2 garlic cloves (minced); 1 tablespoon smoked paprika; 1 teaspoon brown sugar; ½ teaspoon sea salt; 12 ounce jar roasted red peppers packed in water (drained and pureed); 1 cup full-fat coconut milk; Cilantro (for topping); 1 ½ pounds extra-firm tofu (pressed); 2 tablespoons avocado oil; 1 teaspoon sea salt

Table for Two® by Julie Chiou

This fiery tofu dish will take you to the tropics! Tender and crisp tofu is paired with a creamy coconut sauce, and it all comes together in 30 minutes.

Ingredients

2 tablespoons butter (if vegan, use dairy-free - I use Miyokos)

1 medium yellow onion (diced)

1 habanero (minced)

1 piece of fresh ginger (minced)

2 garlic cloves (minced)

1 tablespoon smoked paprika

1 teaspoon brown sugar

½ teaspoon sea salt

12 ounce jar roasted red peppers packed in water (drained and pureed)

1 cup full-fat coconut milk

Cilantro (for topping)

1 ½ pounds extra-firm tofu (pressed)

2 tablespoons avocado oil

1 teaspoon sea salt

Method

Cut the tofu into 1” cubes and pat dry with a paper towel. Heat the oil in a skillet over medium heat. Once hot, add the tofu to the pan and cook for 2-3 minutes on each side until golden brown and crispy. Season with salt and set aside.

To the same skillet add the vegan butter and onion. Cook for 4-5 minutes unti the onions are translucent.

Add in the habanero, ginger, garlic cloves, paprika, brown sugar, and sea salt. Cook another minute then add in the pureed roasted red peppers and coconut milk.

Bring to a simmer and cook for 5-7 minutes until slightly reduced. Season with additional salt to your taste.

Add in the tofu and top with fresh cilantro. Serve immediately.

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