This creamy, comforting marinade uses coconut milk as a rich base, blending with curry spices to add warmth and depth. Infused with turmeric, cumin, and a hint of chili, it offers a perfect balance of spice and creaminess, giving tofu a delicious, golden hue and satisfying depth.
Ingredients
1/2 cup Coconut Milk
1 Tablespoon Curry Powder
1 Tablespoon Soy Sauce or Tamari
1 Tablespoon Lime Juice
1 Tablespoon Maple Syrup or Agave Nectar
1 Clove Garlic, minced
1 tsp Fresh Ginger, minced
Instructions
Combine all ingredients in a bowl and stir until smooth.
Marinate tofu for at least 30 minutes, ideally for a few hours.
Tips for Marinating Tofu
Before marinating, press the tofu to remove excess moisture. This helps the tofu absorb the marinade better. Always marinate tofu in the refrigerator for food safety.
This helps ensure that the tofu is evenly coated with the marinade.
You can use this marinade in any of your favorite recipes. Below is an easy recipes for this recipe.
Coconut Curry Tofu with Vegetables
Ingredients
1 Block Tofu, pressed, cubed, and marinated in coconut curry marinade
1 Tablespoon Coconut Oil
1 Red Bell Pepper, sliced
1 Zucchini, sliced
1/2 cup Snap Peas
Fresh Cilantro, for garnish
Rice or Quinoa, for serving
Instructions
Heat coconut oil in a skillet over medium heat. Add the marinated tofu (reserve any extra marinade) and cook until golden on all sides, about 5-7 minutes. Remove tofu and set aside.
In the same skillet, add bell pepper, zucchini, and snap peas. Sauté until slightly softened, about 3-4 minutes.
Add the tofu back to the skillet, pouring in any remaining marinade. Let it simmer for 5-7 minutes until the sauce thickens and everything is well-coated.
Garnish with fresh cilantro and serve over rice or quinoa.
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