Curry Tofu Stir Fry Recipes

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.

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.