Coconut Curry Tofu with Greens

Yields: 2-4 Servings

Recipe by Hodo Kitchen, Photo by Hannah Kaminsky

This summer, Hodo’s Founder & CEO, Minh Tsai cooked up this creamy Coconut Curry Tofu at the Ferry Plaza Farmers Market. Grab some seasonal greens and try out this delicious and easy dish at home!

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Ingredients

• 1 (8oz) package Hodo Indian Spiced Tofu Locate Product

• 2 tbsp olive oil

• 1 medium onion, diced

• 2-4 cloves garlic, minced

• Salt and pepper, to taste

• 1 (13.5oz) can coconut milk

• 1 lb leafy green, such as fresh spinach and/or baby kale, washed

• Rice, to serve

Instructions

1. Heat the olive oil in a sauté pan. Add the onion and sauté over medium heat until soft and translucent; 4-5 minutes. Add the garlic and cook for another minute or two, until aromatic. Season with salt and pepper.

2. Meanwhile, carefully open the package of tofu, reserving the sauce. Dice tofu into 1/2-inch cubes and add both the tofu and sauce to the pan.

3. Add the coconut milk and stir well. Let the curry sauce simmer and reduce, for at least 5 minutes, or until everything is heated through.

4. Add your greens now, stirring in handfuls as they wilt down, so they all melt into the curry.

5. Serve over rice and enjoy!