Name: Tofu and cauliflower coconut curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 13 oz extra firm tofu, cut into 3/4-inch cubes; 8 oz cauliflower, cut into small florets; 1 tsp canola oil; 1/2 cup light coconut milk; 1/4 cup water; 1/4 medium yellow onion, diced; 2 cloves garlic, minced; 1 tbsp ginger, grated; 1 tbsp curry powder; 3/4 tsp salt; 1 tbsp lime juice; 1/4 cup fresh cilantro, chopped

Instructions

Prep 15 min · Cook 20 min

Place the tofu cubes between several layers of paper towels and press with a heavy plate for 15 minutes. Pat the cubes very dry before cooking.
Heat half the oil in a 12-inch nonstick skillet over medium-high heat. Add the tofu in a single layer and cook undisturbed for 3 minutes to brown. Flip and cook for 5 minutes more, flipping occasionally, until golden. Remove from the pan. Done when golden on most sides.
Heat the remaining oil in the skillet. Add the onion and cauliflower and cook for 5 minutes until the onion is soft and the cauliflower has browned in spots. Stir in the garlic, ginger, and curry powder and cook for 1 minute until fragrant.
Stir in the light coconut milk, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes until the cauliflower is tender. If the sauce is too thin, simmer uncovered for 2 minutes more.
Return the tofu to the pan and toss to coat. Stir in the lime juice. Transfer to a bowl and garnish with cilantro.

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Ingredients

Instructions

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