Crispy Tofu and Vegetable Coconut Curry

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Tofu and Vegetable Coconut Curry

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Vegetable Coconut Curry

Enjoy a vibrant and satisfying curry featuring crispy tofu, colorful bell pepper, and tender broccoli simmered in a light coconut milk curry sauce. This dish offers an enticing mix of textures and a burst of tropical flavor with aromatic garlic, ginger, and curry spices, making it a perfect meal any time of day.

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NUTRITION

563kcal
Protein
39.8g
Fat
28.8g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

400g Extra Firm Tofu

150ml Light Coconut Milk

1 medium Red Bell Pepper

150g Broccoli

1 small Onion

2 Garlic cloves

1 inch Fresh Ginger

1 tsp Coconut Oil

1 tsp Cornstarch

1 tsp Curry Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture, then cut it into cubes.

  • 2

    Toss the tofu cubes with cornstarch, salt, and pepper to lightly coat.

  • 3

    Heat coconut oil in a non-stick pan over medium-high heat. Add the tofu cubes and fry until they are crispy and golden on all sides. Remove and set them aside.

  • 4

    In the same pan, add a bit more water if needed and sauté the chopped onion, minced garlic, and grated ginger until fragrant and softened.

  • 5

    Add the chopped red bell pepper and broccoli to the pan, cooking for 3-4 minutes until the vegetables just begin to soften.

  • 6

    Stir in the curry powder and mix well with the vegetables.

  • 7

    Pour in the light coconut milk and bring the mixture to a gentle simmer. Allow the flavors to meld for about 3 minutes.

  • 8

    Return the crispy tofu to the pan, gently stirring to coat with the curry sauce. Simmer for an additional 2 minutes so the tofu heats through.

  • 9

    Taste and adjust seasoning with salt and pepper as needed before serving.

Crispy Tofu and Vegetable Coconut Curry

This is an example of a meal that Solin would create to include in your personalized meal plan.

Crispy Tofu and Vegetable Coconut Curry

YOUR SOLIN GENERATED RECIPE

Crispy Tofu and Vegetable Coconut Curry

Enjoy a vibrant and satisfying curry featuring crispy tofu, colorful bell pepper, and tender broccoli simmered in a light coconut milk curry sauce. This dish offers an enticing mix of textures and a burst of tropical flavor with aromatic garlic, ginger, and curry spices, making it a perfect meal any time of day.

NUTRITION

563kcal
Protein
39.8g
Fat
28.8g
Carbs
47g

SERVINGS

1 serving

INGREDIENTS

400g Extra Firm Tofu

150ml Light Coconut Milk

1 medium Red Bell Pepper

150g Broccoli

1 small Onion

2 Garlic cloves

1 inch Fresh Ginger

1 tsp Coconut Oil

1 tsp Cornstarch

1 tsp Curry Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Press the tofu for at least 15 minutes to remove excess moisture, then cut it into cubes.

  • 2

    Toss the tofu cubes with cornstarch, salt, and pepper to lightly coat.

  • 3

    Heat coconut oil in a non-stick pan over medium-high heat. Add the tofu cubes and fry until they are crispy and golden on all sides. Remove and set them aside.

  • 4

    In the same pan, add a bit more water if needed and sauté the chopped onion, minced garlic, and grated ginger until fragrant and softened.

  • 5

    Add the chopped red bell pepper and broccoli to the pan, cooking for 3-4 minutes until the vegetables just begin to soften.

  • 6

    Stir in the curry powder and mix well with the vegetables.

  • 7

    Pour in the light coconut milk and bring the mixture to a gentle simmer. Allow the flavors to meld for about 3 minutes.

  • 8

    Return the crispy tofu to the pan, gently stirring to coat with the curry sauce. Simmer for an additional 2 minutes so the tofu heats through.

  • 9

    Taste and adjust seasoning with salt and pepper as needed before serving.