Sweet Pepper Curry with Tofu
2 tablespoons olive oil
1 (16 ounce) package firm tofu
1 yellow bell pepper, chopped
1 tablespoon ginger, minced
2 teaspoons curry powder
1/4 teaspoon ground allspice
1 teaspoon crushed red pepper
2 tablespoons soy sauce
1 1/2 tablespoons brown sugar
1/4 teaspoon salt
1 (15 ounce) can light coconut milk
1 tablespoon fresh lime juice
fresh cilantro, chopped
rice, to serve
1. In a large saucepan over medium to medium-high heat, saute tofu until lightly browned. Add bell pepper and ginger. Saute 5 minutes more.
2. Add curry powder, pepper flakes, and allspice. Saute 2 minutes.
3. Stir in soy sauce, brown sugar, and salt; stir in coconut milk. Gently simmer, uncovered, for 15 minutes.
4. Serve over white rice, and add cilantro and lime juice at end.
SO HOW'D IT GO?
YUM! Didn't use any allspice or cilantro and served it with brown rice. Awesome.
I can't wait to try this!! I had curry tofu at whole foods and have been looking for a recipe since!
Also the whole foods version had raisons and sliced almonds for anyone that wants to try that!!
I made this last night, and I have to say - it was wonderful! I substituted chick peas for tofu and added a little extra ginger and curry powder. Very quick dinner! Thanks for the great recipe!
Really good recipe. I made it as is except I omitted the lime juice & cilantro because I didn't have any around. Next time I make this, I will try to add them because I'm sure they are great additions to this dish. I was suprised how quick and easy this was to make. It had just the right amount of kick and sweetness to it. Will definitely make again.
I made this for dinner a few nights ago and it was absolutely delicious. I particularly liked how creamy the sauce was. I didn't really deviate at all from the original recipe except that I used green peppers (its what we had from our garden) and put it over basmati rice.
Next time I think I'm going to put the peppers in a bit later because they got a bit squishy towards the end there. Still tasted great, but I'd like them a little crisper next time.
I have only just started dipping my toes into the waters of cooking for myself, and I'm not a vegetarian or a vegan, but this recipe was so simple and delicious that it is inspiring me both to cook more and to seriously think about cutting animal products out of my diet. :)
Made this for dinner tonight. I used chickpeas instead of tofu as I didn't have tofu and didn't feel like hauling my lazy butt to the store. It's really yummy! A little sweeter than I would've liked, but I'll cut the sugar in have the next time. I didn't have allspice or cilantro, but it's really good anyway. The lime juice did seem to add something to it.
Yum yum!
::)I forgot to add that the couple of times I have made this, I have sort of 1 1/2'd it (not quite doubled) I used about 1/3-1/2 of a red pepper (instead of yellow) and I added a peeled, chopped yellow squash. I wasn't sure about the coconut milk but have been using "Grace" brand leche de coco in a 14 oz can. I also just sprinkled in some cayenne pepper, I was afraid of it being too spicy. Also, there is soooooo much liquid that I drain the veggies & tofu in a colander before serving them over brown rice. Great recipe!
Oh, my God, this was soooo good-thank you so much, can't wait to make it again!
This recipe is great! It's very flavorful, though i mostly just adjusted the spice ratios as I went. It's a good mix of sweet and spicy. I would be careful how much coconut milk you use, because I doubled the recipe but still only needed one can. Also, I prefer my peppers crispy, so I added them almost at the end. The last time i made this i added other veggies. I've got mangos in mind for next time. Good work fleshmechanic!
ooh, I'm so glad you liked it. I'm gonna make it again tonight and post a picture. It looks like you left out the cilantro though. That's one of my favorite parts.