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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This is a fast dish to make and tastes great! My family loves it so much that I double the tofu. There is no prep time because as soon as I put my side on the stove I start cubing and chopping whatever needs to go in the wok, in the order it is listed. Add more heat if you like, I can't because I'm the only one who likes it hot! Ingredients:
1 tablespoon oil |
2 (12 ounce) extra firm tofu, cubed |
1 small onion, chopped |
1 garlic clove, chopped |
13 -14 ounces coconut milk, canned |
1 large zucchini, cubed |
1 -2 teaspoon curry powder |
1 dash curry powder, hot (more if you like heat) |
1 dash cumin |
1 dash nutmeg |
Directions:
1. Drain and dice tofu.
2. Add tofu to hot oil in wok and saute, drain excess liquid and continue to saute to desired crispiness.
3. Add chopped onion and garlic. Saute until soft.
4. Add coconut milk and spices.
5. Cut zucchini into bite size pieces and add to wok.
6. Let everything cook for 7-10 minutes more, depending on desired doness of zucchini and thickness of sauce.
7. I like serving millet as a side which takes 20 minutes to cook, so I time it with the curry to make sure everything is done at the same time!
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