Coconut Curry Vegetables and Tofu

Tofu
10 ounces tofu
1 teaspoon canola oil
1 teaspoon sesame oil

Veg
1 small onion, cut into 3/4 inch cubes
1 small red bell pepper, cubed
1 cup halved mushrooms
2 cups chopped broccoli
1 carrot, sliced on the diagonal
1 cup whole sugar snap peas


Coconut-Curry Sauce
1/2 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.