Coconut Tofu Curry

Name: Coconut Tofu Curry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Indian
Ingredients: 1, 14 to 16 -ounce (400 g to 455 g) block of extra-firm tofu; 5 ounces (140 g) baby bok choy ((this will be several small heads)); 1 1/2 tablespoons plus 2 teaspoons Garlic-Infused Oil made with vegetable oil, or purchased equivalent,; 1/2 cup (32 g) chopped scallions, (green parts only); 1 tablespoon low FODMAP curry powder such as Frontier Co-op; 1 tablespoon grated peeled fresh ginger; 2 medium beefsteak tomatoes, (cored and diced); 3 medium carrots, (peeled, stem end discarded, cut into large bite-size pieces on the diagonal); 1, 14.5 ounce (403 ml) can lite coconut milk, (well stirred); 1/2 cup (15 g) fresh basil leaves, (gently torn); 1 tablespoon fish sauce; 1 tablespoon lime juice; 1 tablespoon low-sodium soy sauce; 2 teaspoons sugar

Instructions

Prep:10minCook:15min

Our Coconut Tofu Curry is quick and easy enough to make on a weeknight and uses many low FODMAP pantry ingredients that you should be sure to stock, such as canned coconut milk, appropriate curry powder, soy sauce and fish sauce.

Updated at: Mon, 09 Dec 2024 06:37:27 GMT