Ingredients
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2 tablespoons canola oil or 2 tablespoons sesame oil
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12 ounces package extra firm water-packed tofu
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1 small onion, cut into 3/4-inch cubes
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1 small red bell pepper, cubed
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1 cup sliced mushrooms
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3 cups broccoli florets
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1/2 cup whole sugar snap pea
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1/2 cup coconut milk
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2 tablespoons soy sauce
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1/2 teaspoon curry powder
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2 tablespoons packed brown sugar
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2 teaspoons unseasoned rice vinegar or 2 teaspoons cider vinegar
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2 teaspoons cornstarch
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1/2 cup carrot, thinly sliced
Instructions
- Drain the tofu, cube and fry in 1 tbsp canola oil until brown. Set aside. (See this thread: http://www.recipezaar.com/bb/viewtopic.zsp?t=170177) I recommend freezing the tofu first to firm up the texture.
- Separately blanch or steam the broccoli, carrots and sugar snap peas until tender-crisp in plain boiling water.
- Heat a wok or wide skillet over high heat until hot. Add 1 tbsp canola oil, swirl to glaze the pan, then add the onions and bell pepper. Stir-fry until tender-crisp, 3-4 minutes. Add the mushrooms and stir until hot, a few minutes more. Add the blanched vegetables and and tofu. Toss to mix.
- Combine the coconut-curry sauce ingredients. Taste and adjust the sugar to your liking.
- Add the sauce to the pan with the veggies. Bring to a simmer, tossing to combine.
- Dissolve the cornstarch in 1 1/2 tbsp of water and add to pan. Stir until the sauce turns glossy, about 10 seconds (a bit longer if you're doubling the sauce).
- Add the peanuts.
- Serve with rice, noodles, or a warm loaf of bread.
- Use a milder or hotter curry powder to vary the spice.
- For a really saucy dish to serve over rice or noodles, double the sauce ingredients and the cornstarch mixture.