Coconut Curry Vegetables and Tofu

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 297.8
  • Total Fat: 23.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 345.9 mg
  • Total Carbs: 25.5 g
  • Dietary Fiber: 6.0 g
  • Protein: 16.4 g

View full nutritional breakdown of Coconut Curry Vegetables and Tofu calories by ingredient
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Number of Servings: 4


    10 ounces tofu
    1 teaspoon canola oil
    1 teaspoon sesame oil

    1 small onion, cut into 3/4 inch cubes
    1 small red bell pepper, cubed
    1 cup halved mushrooms
    2 cups chopped broccoli
    1 carrot, sliced on the diagonal
    1 cup whole sugar snap peas

    Coconut-Curry Sauce
    1/2 cup canned coconut milk (stirred well)
    2 tablespoon soy sauce
    1 1/2 teaspoon curry powder
    1 1/2 tablespoons packed brown sugar
    2 teaspoons cider vinegar
    2 teaspoons canola oil
    2 teaspoons cornstarch dissolved in 1 1/2 tablespoons cold water


Put tofu in freezer for about an hour. Squeeze excess water from tofu and cut into cubes. Heat canola and sesame oils in non-stick skillet over high heat. Fry the cubes of tofu until golden brown. Remove pan from heat and set aside.

Combine the Coconut-Curry Sauce ingredients.

Blanch the broccoli, carrots, and sugar snap peas until tender-crisp in boiling water. Drain and rush under cold water.

Heat canola oil in wok or wide skillet over high heat. Add onions and bell pepper. Stir-fry until tender-crisp, about 3 to 4 minutes. Add the mushrooms and stir until hot, a few minutes more. Add the blanched vegetables and toss to mix. Add the sauce to the pan. Bring it to a simmer, tossing to combine. Stir until the sauce turns glossy, about 10 seconds. Add tofu and toss to coat.

Good served over brown rice or rice noodles.

Number of Servings: 4

Recipe submitted by SparkPeople user EXFULGERE.

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