Ingredients 1 (14-ounce) package extra firm tofu, drained
2 cups quick-cooking rice
2 tablespoons vegetable oil
1 tablespoon grated fresh ginger
2 garlic cloves, minced
1 (16-ounce) bag frozen edamame, shelled
1 1/2 teaspoons curry powder
1/2 teaspoon Thai red curry paste
1/3 cup cashews
1 cup canned coconut milk
4 teaspoons fish sauce
2 teaspoons sugar
1/4 teaspoon salt
Instructions Set tofu on a plate and cover with a paper towel. Set another plate on top and let stand briefly to extract excess water. Transfer tofu to a cutting board and cut into 1/2-inch cubes.Meanwhile, cook the rice according to package directions.
Heat 1 tablespoon of the oil in a large nonstick skillet or wok over high heat. Add the tofu and cook, stirring occasionally, until lightly golden, about5-7 minutes. Transfer tofu to a plate and reserve. Return the skillet to the heat and add the remaining oil. Stir in the ginger and garlic; cook 30 seconds. Add the sugar snap stir fry and cook 5 minutes. Add the curry powder and curry paste; cook 1 minute, stirring. Add the tofu and cashews and cook 1 minute until hot. Stir in the coconut milk, fish sauce, sugar, and salt. Bring the mixture to a boil and cook, stirring occasionally, until slightly thickened, 3-4 minutes. Serve over the rice.
Notes Makes 4 servings
Nutritional analysis per serving: 592 calories, 19 g protein, 59 g carbohydrates, 5 g fiber, 33 g fat, 14 g saturated fat