Description
Coconut Curry Tofu Bowls are a vibrant, flavorful dish that transports you to a tropical paradise with every bite. Creamy coconut milk melds with aromatic spices, tender tofu, and fresh vegetables, creating a comforting meal perfect for any occasion. Whether you’re hosting friends or enjoying a cozy night in, this dish is sure to impress and satisfy. Easy to prepare and endlessly adaptable, it’s the perfect way to elevate your weeknight dinners.
Ingredients
Scale
- 14 oz firm tofu, pressed and cubed
- 1 can (13.5 oz) full-fat coconut milk
- 3 tbsp red curry paste
- 1 cup bell peppers, chopped
- 1 cup carrots, sliced
- 1 cup snap peas
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 2 tbsp lime juice
- Fresh cilantro or basil for garnish
Instructions
- Press the tofu between paper towels with a weight on top for about 15 minutes.
- Heat oil in a large pan over medium heat. Sauté minced garlic and ginger until fragrant, about 2 minutes.
- Add bell peppers and carrots; stir-fry until slightly softened (3-5 minutes).
- Pour in coconut milk and red curry paste; stir well and simmer for 5 minutes.
- Gently fold in cubed tofu and cook for another 10 minutes, stirring occasionally.
- Before serving, mix in lime juice and top with fresh herbs.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Sautéing
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (approx. 300g)
- Calories: 420
- Sugar: 4g
- Sodium: 610mg
- Fat: 24g
- Saturated Fat: 21g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 6g
- Protein: 16g
- Cholesterol: 0mg