Vegetarian Coconut Curry with Tofu

1 . Stage

Wrap tofu in 2 to 3 layers of paper towels and place on a plate. Place a second plate on top to encourage fluid out of the tofu. Let sit until paper towels are saturated, 3 to 5 minutes.

2 . Stage

Meanwhile, preheat the oven to 200 degrees F (95 degrees C). Lightly grease a baking tray.

3 . Stage

Discard wet paper towels and cube tofu. Place on the prepared baking tray.

4 . Stage

Bake in the preheated oven until adequately dry, about 20 minutes.

5 . Stage

While the tofu is baking, drain pineapple chunks, reserving juice.

6 . Stage

Combine coconut milk, liquid aminos, ginger, curry paste, chili powder, curry powder, and garlic in a large skillet over medium heat. Add reserved pineapple juice and bring to a boil. Reduce temperature to a simmer and cook for 5 minutes.

7 . Stage

Mix cornstarch and water together in a small bowl; add to the coconut milk mixture and whisk until slightly thickened.

8 . Stage

Stir in basil and jalapeno; cook for 1 minute. Add bok choy, spinach, green onions, mushrooms, chile peppers, tomatoes, and pineapple chunks; stir to coat. Cook over medium heat until vegetables are crisp tender, about 5 minutes.

9 . Stage

Add tofu and stir to coat. Season with salt. Transfer to a covered dish for 10 minutes to let flavors mix, or serve immediately.