Coconut Curry Vegetables and Tofu
- Number of Servings: 4
Ingredients
Tofu10 ounces tofu1 teaspoon canola oil 1 teaspoon sesame oil Veg1 small onion, cut into 3/4 inch cubes 1 small red bell pepper, cubed 1 cup halved mushrooms 2 cups chopped broccoli1 carrot, sliced on the diagonal1 cup whole sugar snap peas Coconut-Curry Sauce1/2 cup canned coconut milk (stirred well) 2 tablespoon soy sauce 1 1/2 teaspoon curry powder 1 1/2 tablespoons packed brown sugar 2 teaspoons cider vinegar 2 teaspoons canola oil 2 teaspoons cornstarch dissolved in 1 1/2 tablespoons cold water
Put tofu in freezer for about an hour. Squeeze excess water from tofu and cut into cubes. Heat canola and sesame oils in non-stick skillet over high heat. Fry the cubes of tofu until golden brown. Remove pan from heat and set aside.
Combine the Coconut-Curry Sauce ingredients.
Blanch the broccoli, carrots, and sugar snap peas until tender-crisp in boiling water. Drain and rush under cold water.
Heat canola oil in wok or wide skillet over high heat. Add onions and bell pepper. Stir-fry until tender-crisp, about 3 to 4 minutes. Add the mushrooms and stir until hot, a few minutes more. Add the blanched vegetables and toss to mix. Add the sauce to the pan. Bring it to a simmer, tossing to combine. Stir until the sauce turns glossy, about 10 seconds. Add tofu and toss to coat.
Good served over brown rice or rice noodles.
Number of Servings: 4
Recipe submitted by SparkPeople user EXFULGERE.
Combine the Coconut-Curry Sauce ingredients.
Blanch the broccoli, carrots, and sugar snap peas until tender-crisp in boiling water. Drain and rush under cold water.
Heat canola oil in wok or wide skillet over high heat. Add onions and bell pepper. Stir-fry until tender-crisp, about 3 to 4 minutes. Add the mushrooms and stir until hot, a few minutes more. Add the blanched vegetables and toss to mix. Add the sauce to the pan. Bring it to a simmer, tossing to combine. Stir until the sauce turns glossy, about 10 seconds. Add tofu and toss to coat.
Good served over brown rice or rice noodles.
Number of Servings: 4
Recipe submitted by SparkPeople user EXFULGERE.
Nutritional Info Amount Per Serving
- Calories: 297.8
- Total Fat: 23.1 g
- Cholesterol: 0.0 mg
- Sodium: 345.9 mg
- Total Carbs: 25.5 g
- Dietary Fiber: 6.0 g
- Protein: 16.4 g
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