Coconut Curry Tofu

tofu1Last night I made a yummy stir-fry with light coconut milk.  We used to frequent a Thai restaurant in the city when we lived close (& before we had kids) that had the best curry dish…loaded with veggies and tofu. This was a good alternative and healthier for sure!  I also decided to try black rice which I had been wanting to try.  I think it will become more and more popular once its easier to find.  It has the same antioxidant that is in blueberries and acai.  I’m glad I tried it…it was delish!  



  • 14oz can light coconut milk
  • 1/4 cup Bragg’s liquid aminos
  • 1 1/2 tsp curry powder
  • 2 tsp chili powder
  • 1/2 tsp brown sugar
  • 1 minced garlic clove
  • 1 tsp minced ginger (I keep ginger in freezer and it stays really fresh!)
  • 1lb organic firm tofu
  • 1 bag frozen stirfry veggies (I always have Trader Joe’s Hodgepodge on hand)
  • 1 cup black rice (I found it at whole foods)

Am prep work: set a cutting board in your sink with paper towels on top. Remove tofu from package and set on top of paper towels.  Place another cutting board on top with something heavy on top to help drain liquid from tofu.  Let sit for 20-30 minutes.  (It helps make for a crispier tofu in the stir fry.)


In microwavable dish (I use my pyrex bowl with glass lid) add 1 cup black rice and 2 cups water and microwave for 30 minutes.  Remove every 10 minutes and stir.

Meanwhile, in a large skillet over medium heat, add 1 tbsp olive oil and tofu, cut into cubes.  Cook for 3-4 minutes on each side.  Then remove from skillet and set aside.  Over medium heat in skillet, mix coconut milk, liquid aminos, curry powder, chili powder, brown sugar, ginger and garlic, stir well to make sure it is all mixed together.  Bring to a boil.  Stir in frozen vegetables and cover for 4 minutes. Remove lid and stir in tofu.  Cook for another 1-2 minutes. Serves 4.

Per Serving: 445 Calories, 19g Fat, 10g Fiber, 20g Sugar, 17g Protein


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