Vegetarian Coconut Curry with Tofu

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': 'Wrap tofu in 2 to 3 layers of paper towels and place on a plate. Place a second plate on top to encourage fluid out of the tofu. Let sit until paper towels are saturated, 3 to 5 minutes.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Meanwhile, preheat the oven to 200 degrees F (95 degrees C). Lightly grease a baking tray.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': 'Discard wet paper towels and cube tofu. Place on the prepared baking tray.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': 'Bake in the preheated oven until adequately dry, about 20 minutes.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': 'While the tofu is baking, drain pineapple chunks, reserving juice.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Combine coconut milk, liquid aminos, ginger, curry paste, chili powder, curry powder, and garlic in a large skillet over medium heat. Add reserved pineapple juice and bring to a boil. Reduce temperature to a simmer and cook for 5 minutes.'}

7. 7

   {'id': 'step_6', 'step': 7, 'text': 'Mix cornstarch and water together in a small bowl; add to the coconut milk mixture and whisk until slightly thickened.'}

8. 8

   {'id': 'step_7', 'step': 8, 'text': 'Stir in basil and jalapeno; cook for 1 minute. Add bok choy, spinach, green onions, mushrooms, chile peppers, tomatoes, and pineapple chunks; stir to coat. Cook over medium heat until vegetables are crisp tender, about 5 minutes.'}

9. 9

   {'id': 'step_8', 'step': 9, 'text': 'Add tofu and stir to coat. Season with salt. Transfer to a covered dish for 10 minutes to let flavors mix, or serve immediately.'}

📊 Nutrition Facts

Per serving (4 servings total)