Tofu in Coconut Milk
This is hands down one of my favorite ways to cook tofu. It’s fried tofu in a creamy coconut milk sauce with juicy red bell peppers and green peas. Extremely easy to make and perfect for feeding a crowd.
Servings: 4
Ingredients
- 1 block tofu extra firm
- 2 teaspoons of your favorite all-purpose seasoning blend
- 1 ½ tablespoons of liquid aminos
- 1/2 cup full-fat coconut milk
- 2 tablespoons coconut oil
- 1 medium yellow onion finely chopped
- 1 stalk scallion chopped
- 3 cloves garlic minced
- 1 teaspoon thyme leaves
- 1 medium tomato finely chopped
- 1 teaspoon salt
- 1 small red pepper sliced
- ½ cup green peas
Instructions
- Slice the blocks of tofu into triangles or squares. If you’re boiling the tofu, then do so now in a pot of generously salted boiling water for five minutes. Drain and season with an all-purpose blend along with the liquid aminos. Allow this to marinate over night or for a couple of hours.
- Fry the tofu in a pan over medium heat until golden brown on each side.
- In a pan over medium to high heat, add coconut oil followed by the yellow onion, scallion, garlic, and tomatoes. Stir occasionally for 3-5 minutes to prevent the garlic and onion from burning.
- Add coconut milk and reduce to a slow simmer for 4-5 minutes.
- Add salt, tofu, thyme, green peas and red pepper to the pan.