Coconut Curry Tofu

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Prep time: 00:00 HR
Cook time: 00:00 HR



For a creamy coconut milk, spicy curry, and ginger tofu dish that is totally vegetarian! You can serve it over rice or noodles. Tofu in this curry is a great source of protein for vegetarians and brings a different texture to this dish.


  • Green onions - 2 bunches
  • Mai Thai Coconut milk - 1 (14 ounce) can
  • Pearl River Bridge Mushroom Soy Sauce - 1/4 cup
  • Brown sugar - 1/2 teaspoon
  • Curry powder - 1 1/2 teaspoons
  • Minced fresh ginger - 1 teaspoon
  • Chile paste - 2 teaspoons
  • Plum tomatoes, chopped - 4
  • Yellow bell pepper, thinly sliced - 1
  • Baby Corn, thinly sliced - 4 pieces
  • Fresh mushrooms, chopped - 4 ounces
  • Fresh basil - 1/4 cup chopped
  • Bok choy - 4 cups chopped


Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces.

In a large heavy skillet over medium heat, mix Mai Thai Coconut milk, Pearl River Bridge Mushroom Soy Sauce, brown sugar, curry powder, ginger, chili paste and bring to a boil.

Stir tofu, tomatoes, yellow pepper, baby corn, mushrooms, and finely chopped green onions into the skillet. Cover and cook for 5 minutes, stirring occasionally.

Mix in basil and bok choy. Season with salt and remaining Pearl River Bridge Mushroom Soy Sauce. Continue cooking for 5 minutes, or until the vegetables are tender but crisp. Garnish with remaining green onion.