Coconut Curry Tofu

I am a firm believer of home cooked meals for my family. Honesty eating take out is unhealthy and doesn’t align well with our budget. Despite always cooking and being in the kitchen, I hadn’t done so as much as would have liked in 2015. My 2nd daughter was born 10/19/14. During maternity leave and months thereafter it was difficult trying to cook the meals I’m accustom to cooking because frankly when one boob is round the clock in use you can’t do much of  anything. I breastfed and that is a full time job. Even after returning to work I had to pump almost every 2 hours. Let’s just say I wasn’t in the mood to prepare meals that required prepping and a list of ingredients.

Now in 2016, my at one time baby is now a toddler. She is able play with her big sister and drink out of her own cup! No more breastfeeding! Lol, yes I’m relieved. Now that both my children have reached a level of independence I have my kitchen time back.

I have been on a roll to say the least.

My creative juices are back!

This past year I relapsed on meat and have eaten chicken a few times more than I have liked. I attribute this to being lazy so bye bye meat. Tofu, I’m back! Tofu is all the protein I need. I’ve forgotten how good it is when you create the right mix of ingredients and sauces for it.

So last night this is what I cooked up:

Ingredients: 

1 block of extra firm tofu, drain and squared

1/2 red pepper, sliced

1/2 green pepper, sliced

1/4 sweet onion, sliced

1 tsp ginger root, minced

1 tsp garlic, minced

4 tbs olive oil, 2 parts

1/2 tsp salt

1 16 oz jar of coconut curry sauce (Kroger Privae selection brand or Patak’s)

1 tbs green onion, chopped for garnish (optional)

Instructions: 

1. Slice and mince all your produce. Heat olive oil (2tbs) in pan that you will use to sauté.

2. After draining tofu of all moisture (I wrap my tofu in paper towel 90 minutes before starting the meal prep). This time I wanted to cut the tofu differently than in my recipes Spicy Vegan Peanut Butter Tofu with Sirachi  and Sweet & Spicy Eggplant & Tofu Stir Fry. I cut it in thick squares; cubed. Heat the other 2 tbs of olive oil in pan that you will use to brown the tofu. 

3. Add the ginger and garlic first for about 1 minute and then add your onions and peppers. Allow to cook on low heat for about 7-10 minutes. 

4. Brown your tofu on all four sides by continuing to toss.

 

5. After your tofu squares are nice and brown remove from heat and add to the pan with sautéed produce ingredients 

6. Add the jar of coconut curry sauce and allow to simmer 5-7 minutes so that the flavors all begin to blend together.

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7. Add green onion for garnish and serve with your choice of sides. I chose rice and Kale. You can also just eat this over top rice or noodles. 

Enjoy!

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