Coconut Curry Tofu

The original recipe was shared by one of my friends who is a foodie just like me. I have modified it to our taste & the results were finger licking good!  I had to blog this quick-to-prepare dish of high-protein tofu and fresh vegetables which makes a great meal on a busy evening/afternoon.

Ingredients

• 1 cup long-grain rice (cooked)
• 2 tsp vegetable oil
• 2 1/2 cups red onion (vertically sliced)
• 1 cup yellow, green & red bell pepper (cut in strips) 
• 1 carrot sliced in long strips
• 1- 1 1/2 tbsp curry powder
• 1 tsp ground coriander
• 1 tsp garam masala 
• 1 tsp ground turmeric
• 1 tsp red chilli powder 
• 1 tsp paprika 
• salt to taste
• 1 tsp brown sugar 
• 1-2 tsp chilli ginger paste  
• 2-3 diced tomatoes 
• 1 block extra firm tofu (drained and cut into thin triangles) 
• 1 can of light coconut milk plus 1/4 cup water
• 1/4 cup fresh cilantro (minced)

Method:

1. Heat oil in a nonstick skillet over medium to high heat. 
2. Add onion and bell peppers, tomatoes & carrots, sauté for 4-5 minutes or until tender.
3. Add the chilli ginger paste and give it a good mix. Stir in all the spices along with salt & cook for another 2-3 minutes. 
4. Add the drained tofu pieces and saute for 1-2 minutes.
5. Add coconut milk along with water and bring everything to a boil; reduce heat, and simmer until thoroughly heated. 
6. Serve the tofu mixture over rice, and garnish with cilantro.