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Coconut Vegetable Tofu Medley combines peppers, zucchini, tofu, and coconut milk in a quick stovetop dish that keeps the vegetables distinct rather than stewing them for a long time.

Onion is softened first, then garlic, ginger, turmeric, salt, and chili are cooked briefly. The peppers and zucchini go in next and are covered until nearly tender.

Tofu and coconut milk are added only near the end, along with lemon and optional agave or maple syrup. Cilantro provides the final fresh garnish.

Ingredients

• 1 teaspoon good oil
• 1/3 cup onions, chopped
• 1 clove garlic, minced
• 1 teaspoon fresh ginger, minced
• 1/4 teaspoon turmeric
• 1 teaspoon salt, or to taste
• 1 fresh green chili, minced
• 1 cup red bell peppers, diced
• 1 cup yellow bell peppers, diced
• 3 cups zucchini, quartered and sliced
• 2 cups medium tofu, cubed
• 1/2 cup coconut milk
• Juice of 1 lemon
• 1 teaspoon agave nectar or maple syrup, optional
• 1/4 cup fresh cilantro leaves, chopped, for garnish

Method

Heat the oil in a medium pot over medium-high heat. Add the onions and sauté for 1–2 minutes. Reduce to medium, add the garlic, ginger, turmeric, salt, and chili, and cook another 1–2 minutes. Add the peppers and zucchini, cover, and cook for 4–6 minutes until almost tender. Add the tofu, coconut milk, lemon juice, and optional sweetener. Reduce to medium-low and simmer 5 minutes more. Garnish with cilantro and serve. Makes 3–4 servings.