Tofu Coconut Milk Stir-Fry

Sometimes I get a craving for tofu, so I stir some up with coconut milk, greens and red thai curry paste for a simple stew I serve over brown rice.

Coconut milk had a bad name for many years because it is high in saturated fat, but now scientists are finding that most of the fat in coconuts is actually good for us. The medium chain saturated fatty acids are rapidly metabolized into energy in the liver, and are thought to be more rapidly used by the body than other saturated fats, and therefore less likely to be stored as fat. More importantly, coconut milk contains lauric acid, which is converted in the body into an antiviral and antibacterial compound. It seems that consuming coconut milk may help protect the body from infections and viruses.

I like the simplicity with which coconut milk becomes a sauce that is yummy when poured over rice. Here's my standard recipe.

Tofu Coconut Milk Stir-Fry

1 tbsp oil

14 oz firm tofu, drained and diced in 1/2 inch cubes

2 large cloves garlic, minced

1 tbsp minced ginger

1/2 cup chopped shallots

2 tbsp soy sauce

2 tbsp red thai curry paste

14 oz can coconut milk

8 cherry tomatoes, halved

4 large handfuls spinach, washed and chopped into bite-sized pieces

Fry the tofu, garlic, ginger and shallots in the oil for about 5 minutes, stirring occasionally, until they are lightly browned. They'll probably stick to the pan a little, but you can scrape the bottom more thoroughly once the coconut milk has been added.

Add the soy sauce and curry paste, mushing the paste against the sides of the pan to start breaking it down. Add the coconut milk, and stir everything together well. Let it simmer for a while with the lid off. Toss in the cherry tomatoes and baby spinach, and cook a couple more minutes.

Serve over brown rice.

Serves 3-4