Chayote in Coconut Milk with Tofu
Ingredients:
- 2 chayote squash, peeled, pitted, and diced
- 200g firm tofu, cubed
- 1 can (400ml) coconut milk
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 red chili, sliced (optional, for heat)
- 1 tablespoon vegetable oil
- 1 teaspoon yellow curry powder
- Salt and pepper to taste
- Fresh cilantro or Thai basil for garnish
Steps:
Step 1: In a large pan, heat vegetable oil over medium heat.
Step 2: Add chopped onions and minced garlic, sauté until softened.
Step 3: Stir in yellow curry powder and red chili (if using), cooking for an additional minute.
Step 4: Add diced chayote and cubed tofu to the pan. Stir to coat them in the curry mixture.
Step 5: Pour in the coconut milk, ensuring the chayote and tofu are submerged.
Step 6: Bring the mixture to a gentle simmer, then reduce heat and cover the pan.
Step 7: Allow the Chayote in Coconut Milk with Tofu to simmer for 15-20 minutes or until the chayote is tender.
Step 8: Season with salt and pepper to taste, adjusting the seasoning as needed.
Step 9: Garnish with fresh cilantro or Thai basil before serving.
Step 10: Serve this flavorful dish over rice or enjoy it on its own.
Delight in the unique combination of chayote, tofu, and coconut milk in this vegan-friendly Chayote in Coconut Milk with Tofu, a comforting dish that captures the essence of Southeast Asian flavors.
How to cook Chayote in Coconut Milk with Tofu:
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