Thai Tofu Coconut Curry (Vegan/Gluten-free)


  • ¼ cup dry shredded baking-type coconut, unsweetened
  • ¾ package (1.5 to 2 cups) firm tofu, drained and cut into cubes
  • ½ cooking onion, diced
  • 4 cloves garlic,minced
  • 2 thumb-size pieces galangal OR ginger, thinly sliced into matchstick-like pieces
  • 1 cup good-quality vegetable stock OR faux chicken stock
  • 6 lime leaves (purchase frozen at Asian/Chinese food stores)
  • + 15 more ingredients
    • 1-3 tsp. Thai chili sauce OR ½ to 1 tsp. dried crushed chili or cayenne pepper, to taste
    • 1 tsp. ground coriander
    • 1 small sweet potato or yam, peeled and cubed
    • 1 cup cauliflower, cut into florets
    • 1 tsp. whole cumin seed
    • 1 can good-quality coconut milk
    • generous handful fresh shiitake mushrooms, sliced or left whole if small
    • 1 red bell pepper, de-seeded and chopped into bite-size pieces
    • approx. 1 cup snow peas, left whole or cut in half
    • handful cherry tomatoes
    • ½ cup fresh coriander
    • optional: approx. 1 cup eggplant chopped into bite-size pieces or slices
    • juice of ½ lime
    • 2 tsp. brown sugar
    • 2 Tbsp. vegetable oil for stir-frying

1. Place shredded coconut in a dry wok or large frying pan over medium heat. Stir continuously until the coconut is nicely toasted. Tip toasted coconut into a bowl to cool. 2. Replace wok or frying pan on the burner and turn heat up to high. Add 2 Tbsp. vegetable oil plus the onion, garlic, and ...

View full recipe at SpringPad


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