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Coconut Tofu Curry

Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Course Main Course
Servings 4

Ingredients
  

  • 1 454 gram block of tofu medium firm
  • 1 tsp salt
  • 1 tbsp ground paprika
  • 1/2 tsp ground turmeric
  • 1 tbsp curry powder
  • 1/2 tsp ground cayenne
  • 3 tbsp canola oil
  • 2 yellow onions finely chopped
  • 4 cloves garlic minced
  • 1 red pepper thinly sliced
  • 1 yellow pepper thinly sliced
  • 1 carrot thinly sliced into 'wheels'
  • 1 14 oz can coconut milk
  • 2 tsp rice vinegar
  • 1 tsp soy sauce or tamari
  • 1/2 cup water
  • 2 cups cooked rice or rice noodles for serving
  • 1/4 cup chopped cilantro for serving
  • lime wedges for serving

Instructions
 

  • Press tofu to remove excess water before using.
    Cut tofu into 2" x 2" squares and transfer to baking dish. Season with salt, paprika, turmeric, curry and cayenne, mixing well, and let marinate at room temperature while you prepare the other ingredients.
  • In a large saucepan, heat canola oil over medium-high. Stir in onions, and cook until translucent. Add veggies and garlic and continue to cook until carrot begin to soften. Add tofu, ensuring all spice mixture make it into the pot and let the flavours become acquainted, about 5 minutes, stirring once in a while, carefully so as not to break up the tofu too much.
  • Pour in the coconut milk and bring to a near boil. Let the coconut milk simmer for about 4 minutes to thicken a bit. Lower the heat to medium-low and add the vinegar and soy sauce. Stir in the water and bring to a near boil. 
    Lower to a gentle simmer and cook, stirring occasionally, 10-15 minutes
  • Serve over rice or rice noodles, with diced cilantro and lime wedges.
Keyword Curry