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Curried Tofu Stir-Fry Recipe

Discover tofu with this Asian-inspired stir-fry from Trisha Kruse of Eagle, Idaho. Says Trisha, “This recipe is a tasty way to introduce your family to tofu. The blend of flavors really makes this meatless main dish appeal to folks who have never tried tofu.”

This recipe is:

Healthy

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Curried Tofu Stir-Fry Recipe

Prep: 25 min. Cook: 15 min.

Yield: 6 Servings

25 15 40

Ingredients

1 can (13.66 ounces) light coconut milk
1/4 cup reduced-sodium soy sauce
2 tablespoons cornstarch
1-1/2 teaspoons curry powder
1 teaspoon minced fresh gingerroot
1 teaspoon hoisin sauce
1/2 teaspoon salt
1/2 teaspoon brown sugar
1/2 teaspoon chili powder
1/2 teaspoon crushed red pepper flakes
1 package (16 ounces) firm tofu, drained and cubed
2 teaspoons canola oil
1 medium sweet yellow pepper, julienned
1/2 pound sliced fresh mushrooms
8 green onions, cut into 1-inch pieces
4 cups shredded cabbage
4 plum tomatoes, chopped
3 cups hot cooked brown rice

Directions

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. Yield: 6 servings.

Originally published as Curried Tofu Stir-Fry in Light & Tasty December/January 2007, p59

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Curried Tofu Stir-Fry

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(1-1) of 1 reviews

Reviewed on May. 01, 2011 by tlights

Good and interesting flavor. My husband thought it would be better with some chicken ,pork or shrimp added, I would agree, but we had a vegitarian guest for dinner so we went meatless.