By michelle s
Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat.
Add the cubed tofu to the pan and cook until golden brown on all sides, about 6-8 minutes. Remove the tofu from the pan and set aside.
In the same pan, add the minced garlic and sauté for 1 minute until fragrant.
Add the mixed vegetables to the pan and sauté for 5 minutes until they start to soften.
Stir in the curry paste or powder and cook for 1 minute to coat the vegetables.
Pour in the light coconut milk and add the soy sauce, stirring well. Bring the mixture to a simmer and let it cook for 5 minutes.
Return the tofu to the pan, stirring to coat it with the curry sauce. Season with salt and pepper to taste. Simmer for another 2 minutes.
Serve the vegetable coconut curry over a bed of cooked basmati rice. Garnish with fresh cilantro if desired.
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This Vegetarian Quick & Easy Main Course recipe is ready in 30 minutes and features firm tofu, cubed, mixed vegetables (cauliflower, bell pepper, peas), light coconut milk and other delicious ingredients. Contains 350 calories total.
Heat 1 tablespoon of vegetable oil in a large pan over medium-high heat.
Add the cubed tofu to the pan and cook until golden brown on all sides, about 6-8 minutes. Remove the tofu from the pan and set aside.
In the same pan, add the minced garlic and sauté for 1 minute until fragrant.
Add the mixed vegetables to the pan and sauté for 5 minutes until they start to soften.
Stir in the curry paste or powder and cook for 1 minute to coat the vegetables.
Pour in the light coconut milk and add the soy sauce, stirring well. Bring the mixture to a simmer and let it cook for 5 minutes.
Return the tofu to the pan, stirring to coat it with the curry sauce. Season with salt and pepper to taste. Simmer for another 2 minutes.
Serve the vegetable coconut curry over a bed of cooked basmati rice. Garnish with fresh cilantro if desired.
Calories per Serving: 350
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