CURRIED TOFU STIR-FRY WITH COCONUT SAUCE

Curried Tofu Stir-Fry With Coconut Sauce image

Provided by Primordial

Categories Curries

Time 35m

Yield 3-4 serving(s)

Number Of Ingredients 17

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1 cup coconut milk
1/2 cup vegetable broth
1 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
3 garlic cloves, minced
3 scallions, sliced
1 tablespoon grated gingerroot
1 tablespoon water
2 teaspoons curry powder or 2 teaspoons curry paste
3 tablespoons vegetable oil
1 (14 ounce) package extra firm tofu, patted dry and cut into 3/4-inch cubes
salt and pepper
1 large red onions or 1 large vidalia onion, halved and cut into bite size wedges
1 red bell pepper, stemmed, seeded and cut into 1/2 inch strips
2 carrots, sliced 1/4-inch thick
12 ounces snow peas or 12 ounces sweet peas

Steps:

For the sauce: whisk together the first five ingredients.
For the stir-fry: Combine the garlic, scallions, ginger, water, curry and 1 Tablespoon of the oil and set aside.
Toss the tofu with salt and pepper to taste. Heat 1 tablespoon of oil in a wok or non-stick skillet over high heat. Add the tofu and cook, turning the cubes to lightly brown on several sides, about 5 minutes. Transfer the tofu to a bowl.
Add the last tablespoon of oil to the skillet and heat until it's shimmering. Add the carrots, onion and pepper and cook until they begin to soften - about 2-3 minutes.
Add the peas and immediately clear a space in the center of the wok or skillet by pushing the vegetables to the side. Pour the garlic mixture into the middle and cook until fragrant - about 30 seconds. Stir to combine the garlic mixture and the vegetables.
Return the tofu to the skillet. Whisk the coconut sauce to recombine it and add it to the skillet. Toss the ingredients together until well coated with the sauce. Adjust seasoning to taste and serve.

Nutrition Facts : Calories 682.8, Fat 36, SaturatedFat 18.3, Sodium 285.4, Carbohydrate 79, Fiber 8.1, Sugar 63.7, Protein 17.2