Lime-Curry Tofu Stir-Fry
Comments
"This is a quick and tasty sweet and sour dish. I like to marinate the tofu
in the same sauce used in the dish, and then bake it at 375 degrees for 20
minutes-- it makes the tofu really take on the flavor of the sauce."
Ingredients
2 tablespoons peanut oil
16 ounces 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
14 ounces coconut milk
1/2 cup chopped fresh basil
Procedure
1. 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.
2. 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.
Servings
Servings: 4
Cooking Times
Preparation Time: 20 minutes
Total Time: 30 minutes
Source
Source: allRecipes.com
Comments
"This is a quick and tasty sweet and sour dish. I like to marinate the tofu
in the same sauce used in the dish, and then bake it at 375 degrees for 20
minutes-- it makes the tofu really take on the flavor of the sauce."
Ingredients
2 tablespoons peanut oil
16 ounces 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
14 ounces coconut milk
1/2 cup chopped fresh basil
Procedure
1. 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.
2. 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.
Servings
Servings: 4
Cooking Times
Preparation Time: 20 minutes
Total Time: 30 minutes
Source
Source: allRecipes.com
