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Tofu and Snap Pea Stir-Fry with Thai Coconut Sauce

You can have this stir fry meal on the table in just 15 minutes, thanks to helpful short-cuts of quick-cooking rice and frozen stir fry veggies. This luscious sauce is just rich enough, just sweet enough, and just hot enough to make it positively addictive! Thai red curry paste is available in the Asian food section of most grocery stores.

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 sugar snap stir-fry vegetable mix

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

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