Curried Tofu Stir Fry With Coconut Sauce Food

LIME-CURRY TOFU STIR-FRY

Lime-Curry Tofu Stir-Fry image

This is a quick and tasty sweet and sour dish. I like to marinate the tofu in the same sauce used on the dish, and then bake it at 375 degrees for 20 minutes--it makes the tofu really take on the flavor of the sauce.

Provided by Kate Przybylo

Categories World Cuisine Recipes Asian

Time 30m

Yield 4

Number Of Ingredients 11

Ingredients

2 tablespoons peanut oil
1 (16 ounce) package extra-firm tofu, cut into bite-sized cubes
1 tablespoon minced fresh ginger root
2 tablespoons red curry paste
1 pound zucchini, diced
1 red bell pepper, diced
3 tablespoons lime juice
3 tablespoons soy sauce
2 tablespoons maple syrup
1 (14 ounce) can coconut milk
½ cup chopped fresh basil

Steps:

Heat the peanut oil in a wok or large skillet over high heat. Add the tofu and stir-fry until golden brown. Remove the tofu and set aside, leaving the remaining oil in the wok.
Stir the ginger and curry paste into the hot oil for a few seconds until the curry paste is fragrant and the ginger begins to turn golden. Add the zucchini and bell pepper; cook and stir for 1 minute. Pour in the lime juice, soy sauce, maple syrup, coconut milk, and tofu. Bring the coconut milk to a simmer, and cook a few minutes until the vegetables are tender and the tofu is hot. Stir in the chopped basil just before serving.

Nutrition Facts : Calories 425 calories, Carbohydrate 20.9 g, Fat 38.8 g, Fiber 3.6 g, Protein 18.4 g, SaturatedFat 20.6 g, Sodium 856.2 mg, Sugar 10.1 g

COCONUT CURRY CHICKEN (OR TOFU) STIR FRY

Coconut Curry Chicken (or Tofu) Stir Fry image

This is a delicious and easy Thai inspired recipe I use alot! The chicken can be replaced with firm tofu for a vegetarian/vegan alternative.

Provided by Emma Fogt

Categories Dinner Main Dish

Number Of Ingredients 12

Ingredients

14 oz coconut milk
2 tsp curry powder
1 Tbs corn starch
1 Tbs brown sugar
1/2 tsp sea salt
3 Tbs peanut oil (canola oil may be substituted for a peanut-free option)
1 lb chicken breast, diced (tofu may be substituted here for a vegetarian option )
1 whole red bell pepper, sliced
lb green beans (small green beans, topped and tailed)
1 tbs ginger, grated
1/4 cup cashews (optional) (whole, salted cashews, toasted )
1/4 cup fresh basil, slivered (for garnish- the basil leaves can be rolled and cut into slivers or "chiffonade" the basil.)

Steps:

Whisk together first 5 ingredients in a small bowl; set aside.
Heat wok over high heat until a few drops of water evaporate immediately. Swirl 2 tablespoons oil in pan to coat. (If using a nonstick skillet, heat oil over medium-high heat.) Add chicken, and cook 2 to 3 minutes on each side or until lightly browned. Remove the chicken from the pan; cover and keep warm.
Heat remaining 1 Tablespoon oil in wok over high heat (medium-high, if using a nonstick skillet). Add the ell pepper, green beans, and ginger; stir-fry 3 to 4 minutes.
Whisk reserved sauce mixture, and add to wok with the vegetables. Cook 1 minute or until sauce thickens. Stir in slivered basil and reserved chicken. Sprinkle with cashews; serve with hot cooked rice.

PF CHANG'S COCONUT CURRY VEGETABLES

Pf Chang's Coconut Curry Vegetables image

This is a copycat recipe from PF Chang's China Bistro. It's my favorite dish there, and while my dining room lacks the ambiance...this dish is still excellent at home!

Provided by Wish I Could Cook

Categories Soy/Tofu

Time 40m

Yield 1 stir fry, 2 serving(s)

Number Of Ingredients 15

Ingredients

2 tablespoons canola oil or 2 tablespoons sesame oil
12 ounces package extra firm water-packed tofu
1 small onion, cut into 3/4-inch cubes
1 small red bell pepper, cubed
1 cup sliced mushrooms
3 cups broccoli florets
1/2 cup carrot, thinly sliced
1/2 cup whole sugar snap pea
1/2 cup coconut milk
2 tablespoons soy sauce
1/2 teaspoon curry powder
2 tablespoons packed brown sugar
2 teaspoons unseasoned rice vinegar or 2 teaspoons cider vinegar
2 teaspoons cornstarch
1/2 cup peanuts

Steps:

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.

Nutrition Facts : Calories 707.9, Fat 51.2, SaturatedFat 15.3, Sodium 1093.2, Carbohydrate 45.5, Fiber 7.4, Sugar 22.1, Protein 29.6

CURRIED TOFU STIR-FRY

Curried Tofu Stir-Fry image

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."

Provided by Taste of Home

Categories Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 18

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

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.

Nutrition Facts : Fat 11 g fat (4 g saturated fat), Cholesterol trace cholesterol, Sodium 658 mg sodium, Carbohydrate 38 g carbohydrate, Fiber 5 g fiber, Protein 12 g protein.

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