Easy Curry Tofu & Vegetables
Prep time
Cook time
Total time
Optionally serve this delightful dish with white rice, brown rice, cauliflower rice, or quinoa for a heftier meal.
Recipe type: Entree
Cuisine: Indian
Serves: 4 servings
  • 12 ounces light extra-firm tofu, drained and patted dry, cut into four slices
  • 1 tablespoon + 1½ teaspoons curry powder, divided
  • 12 ounces packaged fresh stir-fry vegetables
  • 1 tablespoon water
  • 2 teaspoons cooking oil
  • 1 teaspoon toasted sesame oil
  • 1 large onion, cut into ¾-inch wedges
  • 4 large garlic cloves, minced
  • ¼ cup lite canned coconut milk (can use full-fat)
  • ΒΌ to ½ teaspoon chili garlic sauce
  • Salt, to taste, if needed
  1. Put the tofu slices on large plate, and sprinkle the top and bottom with the 1 tablespoon curry powder.
  2. In a large microwaveable bowl, microwave the vegetables and water on high for 2 to 3 minutes, or until vegetables are almost tender-crisp. Pour off the remaining water.
  3. In a large nonstick skillet, heat the cooking oil over medium-high heat, swirling to coat the bottom. Add the tofu in a single layer and cook for 3 to 4 minutes on each side, or until browned. Transfer the tofu to a clean large plate, and cover loosely to keep warm.
  4. In the same skillet, heat the sesame oil over medium-high heat, swirling to coat the bottom. Add the onion and stir-fry for 1 minute. Add the vegetables and garlic, and stir-fry for 1 to 2 minutes, or until the vegetables are crisp-tender.
  5. Stir in the coconut milk, chili garlic sauce, and remaining curry powder. Bring to boil over medium-high heat. Season with salt, if needed.
  6. Spoon the vegetable mixture over the tofu to serve.
Nutrition Information
Calories: 151 Fat: 6.5g Carbohydrates: 14g Sugar: 4g Sodium: 86mg Fiber: 4g Protein: 10g
Recipe by Go Dairy Free at https://www.godairyfree.org/recipes/curry-tofu-vegetables-recipe