Tofu with Orange Coconut Curry Sauce

  • Sep, 14 , 22
  • Shuli Madmone



1 tub Medium - Firm Tofu (drain water thoroughly)
1 small onion (finely chopped)
1 tsp Fresh ginger (finely chopped)
2 Garlic cloves (finely chopped)
1 Celery stick (chopped)
1 Carrot (chopped)
1/2 Red bell pepper (seeded & cut)
3 tbsp. Vegetable oil
1 cup Your favorite mushrooms
1 tbsp. Japanese curry
1/2 tsp Sea salt
1/2 cup Coconut milk
1/2 cup Fresh orange juice
1/4 cup Fresh cilantro (optional)


This recipe should be cooked on high heat for the most part. Please have all the ingredients prepared in advance to prevent burning.


Heat oil, add carrot and celery, stir fry for 5 minutes. Add onion and bell pepper sauté on high heat for about 5 minutes. Add ginger and garlic sauté for a few seconds. Season with Japanese Curry and salt. Add Mushrooms and stir fry for 2 minutes. Add tofu and fold gently into the mix (make sure not to break apart the tofu). Add coconut milk, orange juice and a pinch of black pepper. Bring to a boil, cover and reduce the heat to medium. Cook covered for 3 minutes. Add chopped cilantro at the end.


Serve over white Basmati Rice