Ingredients
4
4 servings
- •1 (12 ounce) package extra-firm tofu
- •1 (15 ounce) can pineapple chunks in juice
- •1 (13.5 ounce) can light coconut milk
- •2 tablespoons liquid aminos (such as Bragg®)
- •1 tablespoon minced fresh ginger
- •2 ½ teaspoons red curry paste
- •2 ½ teaspoons chili powder
- •2 teaspoons yellow curry powder
- •3 cloves garlic, minced
- •1 tablespoon cornstarch
- •1 tablespoon water
- •¼ cup minced fresh basil
- •1 tablespoon minced jalapeno pepper
- •1 ½ cups chopped bok choy
- •1 ½ cups chopped fresh spinach
- •1 bunch green onions, diced
- •5 medium mushrooms, chopped
- •2 large Anaheim chile peppers, diced
- •2 small Roma tomatoes, diced
- •salt to taste
Instructions
- Wrap tofu in 2 to 3 layers of paper towels and place on a plate. Place a second plate on top to encourage fluid out of the tofu. Let sit until paper towels are saturated, 3 to 5 minutes.
- Meanwhile, preheat the oven to 200 degrees F (95 degrees C). Lightly grease a baking tray.
- Discard wet paper towels and cube tofu. Place on the prepared baking tray.
- Bake in the preheated oven until adequately dry, about 20 minutes.
- While the tofu is baking, drain pineapple chunks, reserving juice.
- Combine coconut milk, liquid aminos, ginger, curry paste, chili powder, curry powder, and garlic in a large skillet over medium heat. Add reserved pineapple juice and bring to a boil. Reduce temperature to a simmer and cook for 5 minutes.
- Mix cornstarch and water together in a small bowl; add to the coconut milk mixture and whisk until slightly thickened.
- Stir in basil and jalapeno; cook for 1 minute. Add bok choy, spinach, green onions, mushrooms, chile peppers, tomatoes, and pineapple chunks; stir to coat. Cook over medium heat until vegetables are crisp tender, about 5 minutes.
- Add tofu and stir to coat. Season with salt. Transfer to a covered dish for 10 minutes to let flavors mix, or serve immediately.
Nutritional Facts
Per 4 servings
- Calories: 291
- Carbohydrate: 35g
- Fat: 14g
- Fiber: 5g
- Protein: 13g
- Sugar: 21g
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