Coconut Curry Tofu

Coconut Curry Tofu is a vibrant and flavorful dish that combines tender tofu with a creamy coconut curry sauce, infused with aromatic spices. This healthy Chinese lunch option is both satisfying and nourishing, perfect for a midday meal.

Ingredients

• Firm tofu - 300 grams
• Coconut milk - 200 ml
• Vegetable oil - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 tablespoon, grated
• Red bell pepper - 1, sliced
• Broccoli florets - 100 grams
• Carrot - 1 medium, sliced
• Curry powder - 1 tablespoon
• Soy sauce - 1 tablespoon
• Lime juice - 1 tablespoon
• Salt - to taste
• Fresh cilantro - for garnish

Steps

1. Press the tofu for 15 minutes to remove excess moisture, then cut it into cubes.
2. Heat the vegetable oil in a large skillet over medium heat, then add the minced garlic and grated ginger, cooking for about 1 minute until fragrant.
3. Add the cubed tofu to the skillet and cook until golden brown on all sides, about 5-7 minutes.
4. Stir in the sliced red bell pepper, broccoli florets, and carrot, cooking for an additional 5 minutes until the vegetables are slightly tender.
5. Sprinkle the curry powder over the tofu and vegetables, mixing well to coat.
6. Pour in the coconut milk and soy sauce, stirring to combine, and let the mixture simmer for about 10 minutes, allowing the flavors to meld.
7. Add lime juice and salt to taste, then remove from heat.
8. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 350
• Protein: 18 g
• Carbs: 27 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 22 g
• Saturated Fat: 10 g
• Unsaturated Fat: 12 g
• Water: 0.3 L

Health Benefits

• High in plant-based protein from tofu, supporting muscle health.
• Coconut milk provides healthy fats that can improve heart health.

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