Laotian Mild Coconut Tofu Curry Recipes
LAOTIAN MILD COCONUT TOFU CURRY
Make and share this Laotian Mild Coconut Tofu Curry recipe from Food.com.
Provided by Elmotoo
Categories Curries
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Mix the garlic with ginger, onions, vinegar, curry, chilli and lemon grass and grind into a rough paste.
- Heat the oil in a wok and add the olive oil until hot then mix in the ground paste.
- Drop the heat to a simmer and add the coconut milk and water.
- Add the potatoes and cook for about 15 minutes before adding the tofu.
- Cook for another 15 minutes or until the potato is tender and season with sugar and salt.
- Season with salt and pepper.
Nutrition Facts : Calories 832.1, Fat 42.1, SaturatedFat 25.9, Sodium 1297.2, Carbohydrate 107.8, Fiber 5.1, Sugar 83.9, Protein 12.3
EASY VEGAN COCONUT CURRY WITH TOFU
This vegan coconut curry is spicy and tasty! It makes your kitchen smell good. It uses no animal products. Serve with brown rice, quinoa, or noodles.
Provided by monsterclowngirl
Categories Everyday Cooking Vegan Main Dishes
Time 1h15m
Yield 4
Number Of Ingredients 16
Steps:
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add sweet potatoes, cover, and steam until cooked through but slightly firm, 10 to 15 minutes.
- Heat oil in a wok or frying pan over medium-high heat. Add onion and saute until tender, about 5 minutes. Add tofu and saute until browned, 5 to 7 minutes. Add sweet potatoes and peas, followed by curry powder, brown sugar, cumin, cinnamon, and salt.
- Add basil. Pour in coconut milk, slowly, while stirring. Reduce heat and let simmer until thickened, about 20 minutes. Serve with bell peppers and cilantro.
Nutrition Facts : Calories 396.1 calories, Carbohydrate 32 g, Fat 27.8 g, Fiber 7.4 g, Protein 10.9 g, SaturatedFat 19.5 g, Sodium 102.6 mg, Sugar 10.9 g
MILD COCONUT TOFU CURRY
This mild Malaysian green curry is delicious served over Thai rice! If a blender is not used, chop ingredients finely and simmer for longer.
Provided by LN Lee
Categories World Cuisine Recipes Asian Malaysian
Time 45m
Yield 4
Number Of Ingredients 14
Steps:
- In a blender or food processor, grind the ginger root, garlic, cashews, lemon grass, and onions into a paste.
- Heat olive oil in a medium wok over low heat. Stir in the blended mixture and red pepper flakes. Gradually mix in the curry powder.
- Place tofu in the wok, and cook until heated through. Mix in the coconut milk, water, and potatoes. Bring to a boil, reduce heat, and simmer 20 minutes, stirring occasionally, until potatoes are tender. Season with salt and sugar.
Nutrition Facts : Calories 699.6 calories, Carbohydrate 44.9 g, Fat 49.2 g, Fiber 9.4 g, Protein 31.3 g, SaturatedFat 22.8 g, Sodium 1263.9 mg, Sugar 6.9 g
EASY COCONUT CURRY TOFU
Make and share this Easy Coconut Curry Tofu recipe from Food.com.
Provided by Prose
Categories Soy/Tofu
Time 20m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Drain tofu and cut into thin slices. Heat oil over medium heat. Cook tofu in a single layer without stirring about 5 minutes or until slightly browned on bottom. Stir gently. Then continue to cook, stirring occasionally, until thouroughly cooked, about 5-7 minutes.
- While tofu is cooking, prepare sauce by mixing coconut milk, cilantro, curry paste, curry powder, chili sauce, soy sauce, and garlic.
- Add veggies and sauce and cook, stirring, until veggies are barely wilted, about 1-2 minutes.
- Serve with brown rice and garnish with extra cilantro.
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COCONUT TOFU CURRY - A COUPLE COOKS
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- Pat the tofu dry with a towel. Cut it into large cubes (about 1/2 inch x 1 inch). Melt 2 tablespoons coconut oil in a large non-stick skillet over medium high heat. Add the tofu cubes and 1/4 teaspoon kosher salt, and cook 5 to 6 minutes until lightly browned on the bottom. Briefly remove the pan from the heat to reduce spitting and flip the tofu with a spatula. Return the heat to medium high and cook another 5 to 6 minutes until browned. Remove the tofu to a bowl and set aside.
- In the same skillet, heat the remaining 2 tablespoons oil over medium heat. Add the onion and saute 5 minutes, until it is translucent. Add the garlic, red pepper and green beans and saute for 3 minutes.
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