Crispy tofu, colorful vegetables, and creamy tomato-coconut sauce create a simple, flavorful dinner for the whole family. See how to prepare this filling dish in just one pan!
Crispy pieces of tofu, bell pepper, and sun-dried tomatoes submerged in a creamy coconut milk-based sauce. This is a simple idea for a filling meatless dinner that tastes best served with rice and fresh parsley.
Number of servings: 4
Preparation time: about 35 minutes
1. Prepare the tofu
Dry the tofu and tear it with your hands into small, irregular pieces. Transfer them to a bowl, sprinkle with starch, and mix thoroughly so that each piece is lightly coated.
2. Fry the tofu
Heat a tablespoon of oil in a large frying pan. Add the tofu and fry for about 8–10 minutes, stirring regularly, until the pieces turn lightly golden and crispy. Transfer the tofu to a plate.
3. Prepare the vegetables
Dice the onion, finely chop or press the garlic through a press, and grate the ginger. Core the bell pepper and cut it into small pieces. Slice the sun-dried tomatoes into strips.
4. Fry the vegetables
Heat the remaining oil in the same pan. Add the onion and fry for about 3 minutes. Then add the garlic, ginger, and bell pepper. Fry for another 3–4 minutes, stirring.
5. Prepare the creamy sauce
Pour in the stock and coconut milk. Add the tomato paste, sun-dried tomatoes, oregano, sweet paprika, and optionally chili. Mix well and cook over medium heat for about 6–8 minutes until the sauce thickens slightly.
6. Add the tofu
Transfer the fried tofu back into the pan. Stir gently and heat for another 2–3 minutes. Season with salt and pepper.
7. Serve the dish
Cook the rice according to the package instructions. Place portions of rice on plates, followed by the tofu with creamy sauce. Sprinkle with chopped parsley.
