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.