Thai Tofu With Pineapple And Veggies Recipes

THAI TOFU WITH PINEAPPLE AND VEGGIES

Thai Tofu with Pineapple and Veggies image

Categories Salad Sauce Fry Salad Dressing Pineapple Tofu Spring Healthy Vegan Simmer

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

One 16-ounce tub extra-firm tofu
2 tablespoons olive oil
1 tablespoon reduced-sodium soy sauce
1 medium onion, quartered and thinly sliced
8 baby carrots, halved lengthwise
1 cup frozen green peas
One 15- to 16-ounce can pineapple chunks or slices, drained (reserve juice for a different use)
One 15-ounce can baby corn, undrained
1 cup diced tomatoes
1 cup light coconut milk
2 stalks lemongrass, cut into thirds and bruised, optional
2 teaspoons good-quality curry powder, or to taste
2 tablespoons cornstarch
1/4 to 1 teaspoon red or green curry paste, optional
1/4 cup minced fresh cilantro
Salt to taste
Hot cooked grain (rice, quinoa, or couscous)

Steps:

Cut the tofu into 6 slabs crosswise. Blot well on paper towels, then cut into dice.
Heat 1 tablespoon of the oil with the soy sauce in a stir-fry pan. Add the tofu and stir-fry over medium-high heat until golden on most sides, about 10 minutes. Transfer to a plate and set aside.
Heat the remaining tablespoon of oil in the same pan. Add the onion and carrots and sauté over medium heat for 5 minutes.
Add the peas, pineapple, baby corn, tomatoes, coconut milk, optional lemongrass, and curry powder. Gently stir in the tofu. Bring to a simmer, then cook for 5 minutes.
Combine the cornstarch and optional curry paste in a cup or small bowl. Add enough water to dissolve, then pour the mixture into the pan. Simmer gently until the liquid has thickened.
Stir in the cilantro and season with salt. Serve at once in shallow bowls over plenty of hot cooked grain.
variation
Try substituting a leek for the onion in this dish. Use the white portion of a medium or large leek; cut in half lengthwise, then slice into 1/4-inch half-circles. Rinse well in a colander before using.
menu suggestions
As mentioned in the headnote, this is a plentiful dish, so an interesting salad is enough to complete the meal. Two good choices are Bok Choy, Red Cabbage, and Carrot Salad (page 176) or Spinach and Red Cabbage Salad with Oranges and Almonds (page 180). Try the latter with the Sesame-Ginger Salad Dressing (page 222) option. If you'd like a little something extra with the meal, add prepared vegan dumplings or spring rolls (from your grocer's frozen foods section).
nutrition information
Calories: 322
Total Fat: 14g
Protein: 15g
Carbohydrates: 40g
Fiber: 14g
Sodium: 500mg

THAI TOFU CURRY WITH POTATOES AND PINEAPPLE

Thai Tofu Curry With Potatoes and Pineapple image

Make and share this Thai Tofu Curry With Potatoes and Pineapple recipe from Food.com.

Provided by CandyTX

Categories Curries

Time 50m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

2 shallots
1 garlic clove, minced
1 serrano pepper, seeded and minced
1 teaspoon peeled and minced fresh galangal or 1 teaspoon fresh ginger
1 teaspoon trimmed and minced fresh lemongrass
1 tablespoon soy sauce
1 teaspoon light brown sugar
1/2 teaspoon ground cardamom
1/2 teaspoon ground coriander
1/4 teaspoon turmeric
1/8 teaspoon ground cumin
1/8 teaspoon ground cinnamon
2 tablespoons peanut oil
1/2 cup water
1 medium yellow onion, coarsely chopped
vegetable stock
1 lb extra firm tofu, cut into 1-inch chunks
1 cup pineapple chunk (fresh or canned)
1 cup sweet unsweetened coconut milk

Steps:

In a food processor, combine the shallots, garlic, pepper, galangal, lemon grass, soy sauce and brown sugar and process until smooth. Add the cardamom, turmeric, cumin, cinnamon, and 1 T of the oil and process to form a paste. Blend in the water. Set aside.
Heat the remaining 1 T oil in a large pot over medium heat. Add the onion, cover, and cook, stirring a few times, until softened, about 5 minutes. Add the potatoes and spice paste and cook for 2-3 minutes longer. Stir Stir in the stock, cover, and simmer until the vegetables are soft, 20-30 minutes.
Stir in the tofu, pineapple, and coconut milk and simmer for 5 minutes longer to heat through.

Nutrition Facts : Calories 317.9, Fat 23.7, SaturatedFat 12.8, Sodium 276.6, Carbohydrate 20, Fiber 2.2, Sugar 12.1, Protein 11.8

AMAZING SIMPLE THAI TOFU

Amazing Simple Thai Tofu image

You'd never guess it's Tofu! Peanut and ginger flavors combine to create a wonderful Asian-flavored dish that everyone will love. Serve over white rice.

Provided by ROSEGRABOWSKI

Categories World Cuisine Recipes Asian Thai

Yield 4

Number Of Ingredients 9

Ingredients

1 (14 ounce) package firm tofu, cut into 3/4 inch cubes
⅓ cup chopped green onion
1 ½ teaspoons olive oil
½ teaspoon sesame oil
1 teaspoon soy sauce
2 teaspoons grated fresh ginger root
¼ cup chunky peanut butter
3 tablespoons flaked coconut
sesame seeds

Steps:

Heat olive oil and sesame oil in a skillet over medium-high heat. Reduce heat to medium, and cook green onions for one minute. Add tofu, and continue cooking 4 minutes more, sprinkling with soy sauce halfway through. Gently stir in the peanut butter and ginger, being careful not to break the tofu, until well incorporated.
Remove from heat, and toss in coconut. Transfer to a serving dish, and sprinkle with sesame seeds.

Nutrition Facts : Calories 284.7 calories, Carbohydrate 10.6 g, Fat 20.5 g, Fiber 4.3 g, Protein 20.1 g, SaturatedFat 3.9 g, Sodium 178.6 mg, Sugar 2.9 g

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