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Curried Coconut Tofu and Vegetables

Curried Coconut Tofu and Vegetables

By Marge Perry & David Bonom. Coconut milk brings out the creamy goodness in this vegetarian curry dish. Serve over rice for a complete, well-balanced and very tasty meatless meal.


  • 1 tbsp sesame oil
  • 2 tsp mild curry
  • 1 tbsp minced fresh ginger
  • 2 lb firm tofu cut in 1/2-inch cubes
  • 2 red red bell peppers diced
  • 2 cup cauliflower florets
  • 2 cup broccoli florets
  • 1 cup coconut milk
  • 1 tsp fish sauce
  • ¼ cup low sodium soy sauce
  • ½ tsp salt


  1. Heat the oil and curry in a large deep nonstick skillet or wok over medium high heat. Add the tofu and ginger and cook, gently stirring the tofu to coat it with the curry, for 30 seconds.
  2. Stop stirring and let the tofu get lightly browned for about 2 minutes. Toss and brown again.
  3. Gently transfer the tofu to a plate and add the pepper, broccoli and cauliflower. Stir to evenly distribute the ingredients and cook 5 minutes, occasionally stirring, until the vegetables are somewhat softened.
  4. Add the coconut milk, fish sauce, soy sauce and salt and stir; add the tofu and cook another 4-5 minutes, or until the vegetables are crisp-tender and the sauce slightly thickened.