Curried Tofu Stir Fry With Coconut Sauce Recipes

CURRIED TOFU STIR-FRY

Steps:

• In a small bowl, combine the first 10 ingredients; set aside. In a large nonstick skillet or wok coated with cooking spray, stir-fry tofu in oil for 2-3 minutes or until heated through. Remove and keep warm. , In the same pan, stir-fry yellow pepper for 1 minute. Add mushrooms and onions; stir-fry 2 minutes longer. Add cabbage and tomatoes; stir-fry for 2 minutes., Stir coconut milk mixture and add to skillet; bring to a boil. Return tofu to skillet. Cook and stir for 1-2 minutes or until thickened and vegetables are crisp-tender. Serve with rice.

CURRIED TOFU STIR-FRY WITH COCONUT SAUCE

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.

COCONUT CURRIED TOFU WITH GREEN JASMINE RICE

Steps:

• Stir shredded coconut in small nonstick skillet over medium heat until light golden, about 5 minutes.
• Transfer to bowl.
• Bring 1 3/4 cups water and salt to boil in heavy medium saucepan.
• Stir in rice; bring to boil.
• Reduce heat to low, cover, and simmer until water is absorbed and rice is tender, about 18 minutes.
• Meanwhile, puree cilantro, 1/2 cup coconut milk, 1 teaspoon ginger, lime juice, and half of garlic in blender.
• Mix puree and coconut into rice.
• Set aside.
• Heat oil in large nonstick skillet over high heat.
• Add tofu; stir-fry until golden, about 6 minutes.
• Add onions, curry, cumin, red pepper, remaining ginger, and remaining garlic.
• Stir-fry 1 minute.
• Stir in tomatoes and remaining coconut milk.
• Season with salt and pepper.
• Divide rice among 4 plates.
• Top with tofu mixture.
• Sprinkle with peanuts.
• *Availableat specialty foods stores and natural foods stores.
• **Availableat Asian markets and in the Asian foods section of many supermarkets.

TOFU STIR-FRY WITH PEANUT SAUCE (VEGAN)

Steps:

• Whisk coconut milk, peanut butter, soy sauce, brown sugar, lime juice, sriracha sauce, and ground chile powder in a bowl until a smooth sauce forms.
• Heat oil in a large skillet over medium-high heat. Add carrots and red bell pepper; saute until just tender, 1 to 2 minutes. Add tofu; saute until lightly browned, about 4 minutes per side. Add garlic and ginger; cook and stir until fragrant, about 30 seconds.
• Pour sauce into the skillet; stir to coat tofu, carrots, and bell pepper. Cook until flavors combine, about 5 minutes. Reduce heat to low; stir in spinach 1 cup at a time until wilted. Serve over brown rice.

CURRIED TOFU WITH RICE

Steps:

• Sprinkle tofu with seasoned salt. In a large nonstick skillet coated with cooking spray, saute tofu in oil until lightly browned. Remove and keep warm., In the same skillet, saute onion and garlic for 1-2 minutes or until crisp-tender. Stir in the coconut milk, cilantro, curry, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 minutes or until sauce is slightly thickened. Stir in tofu; heat through. Serve with rice.