Description
This delicious coconut lime tofu curry is my Thai inspired take on a vegan coconut lime chicken. Packed with flavour and simple to make!
Ingredients
Units
Scale
- 1 tbsp olive oil
- 350g extra firm tofu, drained
- Salt and pepper to taste
- 2 tbsp tamari (or soy sauce)
- 2 fresh limes (or 3 – 4 tbsp lime juice from concentrate)*
- 1 tbsp arrowroot starch (or cornstarch)
- 1/2 large white onion, sliced
- 1 zucchini, chopped in 2 -3 inch spears*
- 1 red bell pepper, sliced*
- 1 bunch shanghai bok choy (60g, sliced thinner lengthwise if desired)*
- 3 cloves garlic, minced
- 1 1/2 inch fresh ginger, minced or grated
- 1/2 – 1 Thai red chili pepper (or 1/2 tsp chili garlic sauce)
- 3/4 tsp ground coriander
- Pinch of turmeric
- 400ml coconut milk, full fat
- 1 tsp cane sugar
*Fresh ingredients you need that are not part of our pantry and freezer tips.
Instructions
- Heat oil in a saucepan over medium heat. Drain any excess water from the tofu and pull it apart with your hands into larger chunks (see photos in the blog post for reference). Pulling the tofu apart allows for uneven edges and a look closer to chicken.
- Add the tofu to the warmed oil and sprinkle with black pepper. Brown the tofu for 2 minutes, stirring as needed.
- Splash in the tamari and 1 tbsp lime juice. Brown for another 2 minutes turning the pieces to coat them.
- Sprinkle the tofu with the cornstarch, stir until no more starch is visible and allow the pieces to brown for another 5 minutes. Remove the tofu from the pan and keep warm.
- Add a splash more oil to the pan if needed and add the sliced onion. Cook for 2 minutes until softened. Season with salt and pepper as desired.
- Add the sliced zucchini and bell pepper. Allow to cook for about 5 minutes.
- Add the bok choy and cook 2 minutes to soften.
- Next, stir in the garlic, ginger, fresh chillies (or hot sauce), coriander, the pinch of turmeric and another sprinkle of pepper.
- Pour in the coconut milk. Bring the liquid to a simmer, add the remaining 3 tbsp lime juice, cane sugar, and the zest of one lime if using fresh limes. Simmer for a few minutes to dissolve the sugar and blend the flavours.
- Serve with rice or soba noodles. I like to pack brown rice into a small bowl or ramekin, place my serving dish over the ramekin and flip the two so the serving dish is on the bottom. Remove the bowl or ramekin and the rice should stay packed in a mound. Spoon some sauce and veggies into the serving dish. Add a few pieces of the lime tofu. Spoon a bit more sauce over the tofu and garnish with fresh cilantro.
Notes
Approximate cost: CAD $10.46 with fresh limes, $9.33 with lime juice from concentrate. Making this recipe with chicken in place of the tofu would add at least $2 to our overall cost.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Main Dishes
- Method: Stove top
- Cuisine: Thai Inspired