Tofu and Veggie Stirfry with Thai Sweet Chili Sauce
- Number of Servings: 4
Ingredients
1 block extra firm tofu - cut into cubes1 tbsp olive oil2 carrots - peeled and sliced2 celery stalks - sliced1/2 head medium cabbage - chopped1 yellow squash - sliced1 zucchini - sliced1 small yellow onion - sliced1/2 bell pepper (any color) - sliced2 tbsp canola oilFor the Sauce:1 clove garlic - minced1/2 tsp chopped ginger (1/4tsp if you are using dry/ground ginger)1 can light coconut milk1/2 cup Sweet Chili Sauce (I used Mae Ploy)1 tsp canola oil3 cups cooked long grain brown rice
Boil 2 cups water, add 1 cup long grain brown rice (I used basmatti). Cover and reduce heat to low, cook until water absorbed.
For the sauce (allow to simmer while getting the rest of the ingredients together):
In a small sauce pan over low heat, add 1 tsp canola oil, minced garlic, and ginger. Cook for 2 minutes or until garlic begins to turn light brown. Add coconut milk and sweet chili sauce. Stir well to combine and increase heat to medium.
For the stirfry:
Heat 1 1/2 tbsp oil in large saute pan over medium high heat. Once oil is hot, add tofu (be careful of the splatters!). Cook tofu until brown and slightly crispy on all sides (5-10 minutes). Remove tofu to a paper towel covered plate.
If your pan needs more oil after removing the tofu, go ahead and add another 1/2 tbsp or so and return the pan to the heat. Add carrots, celery, onions, and peppers and cook until soft but not mushy (make sure they still have a little crunch).
Check your sauce, stir it around. If it is bubbling out of control, decrease the heat.
Okay, back to the stirfry. Add the cabbage, zucchini, and yellow squash last. These get mushy quick, so you don't need to cook them for a long time. Stir all the veggies together and continue to cook for another 2 minutes. Add the tofu to the veggies and then pour your sauce in. Cook for another minute to heat up the tofu. Serve over brown rice.
Number of Servings: 4
For the sauce (allow to simmer while getting the rest of the ingredients together):
In a small sauce pan over low heat, add 1 tsp canola oil, minced garlic, and ginger. Cook for 2 minutes or until garlic begins to turn light brown. Add coconut milk and sweet chili sauce. Stir well to combine and increase heat to medium.
For the stirfry:
Heat 1 1/2 tbsp oil in large saute pan over medium high heat. Once oil is hot, add tofu (be careful of the splatters!). Cook tofu until brown and slightly crispy on all sides (5-10 minutes). Remove tofu to a paper towel covered plate.
If your pan needs more oil after removing the tofu, go ahead and add another 1/2 tbsp or so and return the pan to the heat. Add carrots, celery, onions, and peppers and cook until soft but not mushy (make sure they still have a little crunch).
Check your sauce, stir it around. If it is bubbling out of control, decrease the heat.
Okay, back to the stirfry. Add the cabbage, zucchini, and yellow squash last. These get mushy quick, so you don't need to cook them for a long time. Stir all the veggies together and continue to cook for another 2 minutes. Add the tofu to the veggies and then pour your sauce in. Cook for another minute to heat up the tofu. Serve over brown rice.
Number of Servings: 4
Nutritional Info Amount Per Serving
- Calories: 556.8
- Total Fat: 25.7 g
- Cholesterol: 0.0 mg
- Sodium: 488.7 mg
- Total Carbs: 65.8 g
- Dietary Fiber: 7.6 g
- Protein: 18.6 g
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