Coconut Curry Tofu

February 20, 2013

In addition to getting me hooked on running and introducing me to Ethiopian food, Mike also gets credit for my love of tofu.  Back when we were in college, I would go to his house after class and he would make me tofu stir fry with peanut butter noodles.  The problem is that four years later, we have still haven't expanded our tofu repertoire.

Last week, the Minneapolis Star Tribune published an article all about tofu, with lots of interesting recipes.  Determined to break us out of our tofu rut, I commandeered Thursday's Taste section from the office break room on Friday morning.  The curry recipe below was just as easy to put together as our usual stir fry, but with an added flavor kick and more plate appeal.

Adapted from the recipe published in the Star Tribune on February 13, 2013


Coconut Curry Tofu Ingredients  
  • 1/2 cup coconut milk
  • 1/4 cup water
  • 1 teaspoon honey
  • 1 teaspoon curry powder
  • 2 garlic cloves, minced
  • 12 ounce package of extra-firm tofu, drained and cut into 1/2 inch cubes
  • 1/4 cup chopped green onions
  • 2 tablespoons freshly squeezed lemon juice
  • 2 teaspoons soy sauce, or more to taste
  • 1/4 cup peanuts, chopped
  • 1/4 cup chopped cilantro
  • cooked jasmine rice

Combine coconut milk, water, honey, curry powder, and garlic in a medium skillet.  Bring to a simmer over medium heat and cook for one minute.

Add tofu to skillet and continue to simmer until about half of the liquid is absorbed, about 10 minutes.  Stir in green onions, lemon juice, and soy sauce.

Serve over jasmine rice, garnished with peanuts and cilantro.

Coconut Curry Tofu


Share your thoughts


I'm going to try this but with a few modifications. First, I'm going to saute the garlic and curry powder in a small amount of coconut oil. I will then follow through. When the sauce is ready, I'm going to keep half of it back in order to blend in some peanut butter [chunky] in order to find out how that works. I can still add peanuts.

and finally, I am going to try this with fine Asian noodles rather than rice.