Ingredients
- 2 tablespoons grapeseed oil, divided
- 14 ounces extra-firm tofu, squeezed dry and cubed
- 1/3 cup unsweetened green tea
- 3 medium zucchini, sliced into 1/3-inch-thick coins
- 1 cup fresh organic yellow corn kernels (from 2 medium ears)
- 1 pint grape or cherry tomatoes
- 2 large shallots, thinly sliced
- 4 cups packed fresh baby spinach
- 1 recipe Coconut Curry Sauce (see below)
- 1/4 cup toasted coconut chips or roasted peanuts
- 1/4 cup fresh cilantro leaves
Instructions
- Heat 1 tablespoon of the oil in a well-seasoned wok or extra-large, deep, (PFOA-free) nonstick skillet over medium-high heat. Sauté the tofu until golden brown on all sides, about 8 minutes. Transfer to a plate and set aside.
- Heat the tea and the remaining 1 tablespoon oil in the wok or skillet over medium-high heat. Add the zucchini and corn and cook while stirring for 3 minutes. Add the tomato and shallots and cook while stirring until all vegetables are cooked through and begin to caramelize, about 7 more minutes.
- Add the spinach and tofu and stir to evenly combine, about 1 minute. Add the curry-coconut sauce and stir until sauce slightly thickens, about 1 minute.
- Sprinkle with the coconut chips and cilantro.
Notes
Per serving: 350 calories, 18g total fat, 6g saturated fat, 0g trans fat, 0mg cholesterol, 820mg sodium, 37g total carbohydrate, 7g dietary fiber, 18g sugars, 16g protein
COCONUT CURRY SAUCE:
Whisk together 3/4 cup light organic coconut milk ~ 3 tablespoons naturally brewed tamari soy sauce ~ 2 tablespoons coconut nectar (or honey) ~ 1 tablespoon rice vinegar ~ 2 teaspoons organic cornstarch ~ 1 1/2 teaspoons grated fresh gingerroot ~ 1 teaspoon hot Madras curry powder. This sauce can be made in advance and chilled. Bring to room temperature and whisk before use.
Nutrition
- Serving Size: 2 cups
i love the flexibility of this curry, yumm
Thanks, Dixya! Hope you get to enjoy its flexibility soon! (Your blog is great, by the way!)
Coconut curry has easily become one of my new favorite comfort foods. Love how light and fresh this one is! I could definitely eat this regularly 🙂
Hi Alanna: Ditto! I could definitely eat this regularly, too! 🙂
Love making curry at home and saving so many calories!! This one looks so fresh and delicious!
Hi Jessica! I’m with ya! I just love summer veggies. It’s the first time I ever put corn in a curry! 🙂
Never heard that term hyperlocal. So fun!
Love the recipe…I adore curry but never made a coconut one with coconut shreds on top. Great idea. Happy Summer!
I wish I was the one that coined the term, hyperlocal. Yep, fun word. Thanks for appreciating the recipe. And happy summer to you too, Serena!
Wow this looks so fresh and delicious! And I love coconut, so I will definitely have to get this summer dish on the table asap!
Thanks, Meg! Hope this finds its way to your table, too! (I’ll definitely need to try a recipe from your blog, too. So many intriguing options!)
Aw thanks so much Jackie!
I love curries and this sounds fantastic – still really tasty without the meat and a great way of using seasonal vegetables.
I’m so glad you think so, Corina! Enjoy! 🙂