Quick Coconut Stir Fry with Tofu

Name: Quick Coconut Stir Fry with Tofu Recipe
Yield: 4
Ingredients: Stir Fry:; 1 medium onion chopped (1/2 inch dice); 1 pkg extra-firm tofu cubed; 2-3 cups vegetables (broccoli snap peas peppers mushrooms etc.); salt and pepper to taste; Sauce:; 1 (14 oz) can light coconut milk; 1/4 c soy sauce; 1 tsp agave; 1.5 tsp curry powder; 1 tsp minced fresh ginger

(2)

Number of Servings: 4

Ingredients

Stir Fry:1 medium onion, chopped (1/2 inch dice)1 pkg extra-firm tofu, cubed2-3 cups vegetables (broccoli, snap peas, peppers, mushrooms, etc.)salt and pepper to tasteSauce:1 (14 oz) can light coconut milk1/4 c soy sauce1 tsp agave1.5 tsp curry powder1 tsp minced fresh ginger

Directions

1. Saute onion in oil until soft - while that's cooking, stir sauce together and set aside.

2. Add remaining veggies and tofu and saute for a few minutes; add sauce and cook until veggies are tender-crisp.

3. You could be virtuous and throw in a handful of spinach until just wilted, if you have it on hand. This would be a good time for fresh basil, too, if you have some.

4. Serve over quinoa or brown rice.

Number of Servings: 4

Recipe submitted by SparkPeople user STORMYSUNDAY.

Servings Per Recipe: 4

Nutritional Info Amount Per Serving

Calories: 255.9
Total Fat: 16.4 g
Cholesterol: 0.0 mg
Sodium: 581.2 mg
Total Carbs: 15.4 g
Dietary Fiber: 2.7 g
Protein: 16.6 g

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Member Reviews

ZABINAS
I was very disappointed by this. I was looking forward to the coconut and ginger flavors. I couldn't taste them at all. The curry overpowered everything else. If I make this again the curry will be cut to 1/4 to 1/2 a tsp. - 4/25/10
ENIGMAVAMP87
This was a very tasty and unique version of stir-fry. I chose for my veggies mushrooms, broccoli, bok-choy, and spinach and put it over quinoa. The sauce was delicious but I would probably only use half a cup next time because I like my stir-fry less soggy. Otherwise it was excellent! - 3/19/09