Coconut Curry Tofu over Basmati Rice

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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 343.7
  • Total Fat: 9.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 987.9 mg
  • Total Carbs: 50.5 g
  • Dietary Fiber: 1.9 g
  • Protein: 19.7 g

View full nutritional breakdown of Coconut Curry Tofu over Basmati Rice calories by ingredient

Number of Servings: 8


    2 bunches green onions
    2 14-oz cans light coconut milk
    1/2 cup light soy sauce, divided
    1 tablespoon curry powder
    2 teaspoons minced fresh ginger
    4 teaspoons chili paste
    2 lbs of firm tofu, cut into 3/4 inch cubes
    2 yellow bell peppers, thinly sliced
    8 ounces fresh mushrooms, chopped
    1/2 cup chopped fresh basil
    8 cups chopped bok choy
    salt to taste


Put large pot of water on to boil for rice. Clean and prepare vegetables. Rice needs to be cooking as the recipe is started as it takes about 15 minutes to cook.


Cook Rice
1. Remove white parts of green onions, and finely chop. Chop greens into 2-inch pieces.
2. In large heavy skillet over medium heat, mix coconut milk, 6 tablespoons soy sauce, brown sugar, curry powder, ginger and chile paste. Bring to a boil.
3. Stir tofu, yellow pepper, mushrooms and finely chopped green onions into the skillet. Cover and cook 5 minutes, stirring occasionally. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp. Garnish with remaining green onion.

Serving Size: 8 1-cup servings served with 3/4 Basmati Rice

Number of Servings: 8

Recipe submitted by SparkPeople user GSEHON.