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Tofu Stir-Fry With Coconut Curry Sauce

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Tofu Stir-Fry With Coconut Curry Sauce Recipe
Nutrition Facts*
Serving Size
14 Recipe
Servings Per Recipe
4
Amount Per Serving
Calories
511
Calories from Fat
189
% Daily Value
Total Fat
21g
32%
Saturated Fat
5g
25%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
335mg
14%
Total Carbohydrates
82g
27%
Dietary Fiber
8g
32%
Sugars
13g
Protein
21g
Calcium
65mg
6%

Number of servings: 4

Calories per serving: 511

Preparation time: 30 min

Total time: 45 min

Ingredients

12 (14-oz) can light coconut milk

2 tbsp smooth-style peanut butter, without salt

2 tbsp brown sugar

2 tbsp reduced-sodium soy sauce

13 cup water

1 tbsp lemon juice

2 tsp grated fresh ginger

2 tsp curry powder

2 tsp cumin

5 tbsp chopped fresh cilantro, divided

Nonstick cooking spray

2 tsp canola oil

1 cup sliced onion

1 (14-oz) container extra-firm tofu, cut in 34-inch cubes

2 cups broccoli florets, sliced in half

2 cups thinly sliced carrots

2 cups snow peas, sliced in half diagonally

14 cup water

1 cup brown rice, cooked according to directions without salt or fat

14 cup dry-roasted peanuts

Directions

1. In a small saucepan, combine coconut milk, peanut butter, brown sugar, soy sauce, water, lemon juice, ginger, curry powder, cumin, and 1 tbsp cilantro. Stir with a wire whisk until smooth. Bring to a boil. Reduce heat to simmer and cook uncovered for 8 to 10 minutes.

2. Spray a large skillet with nonstick cooking spray. Place the skillet over medium-high heat and add canola oil. When oil is hot, add onion and stir-fry 1 minute. Add tofu and stir-fry 2 minutes.

3. Add broccoli, carrots, snow peas, and water. Cover and cook 2 to 3 minutes or until vegetables are tender.

4. Serve tofu stir-fry over hot brown rice and top with coconut curry sauce.

5. Top each serving with peanuts and remaining cilantro.

Makes 4 servings.

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