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Red Curry Tofu Stir Fry

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  Extra firm tofu 14 Ounce, drained (1 Package)
  Canned light coconut milk 13 1⁄2 Ounce (1 Can)
  Light brown sugar 2 Tablespoon
  Fish sauce 2 Tablespoon
  Dry sherry 1 Tablespoon
  Thai red curry paste 1 1⁄2 Teaspoon
  Grated peeled ginger 1 Teaspoon (Fresh)
  Basmati rice 2⁄3 Cup (10.67 tbs), uncooked
  Asparagus spears 8 Ounce
  Peanut oil 2 Teaspoon
  Shiitake mushrooms 8 Ounce, stemmed and sliced
  Chopped onion 1⁄2 Cup (8 tbs)

1. Wrap tofu blocks in several layers of heavy-duty paper towels. Press with a heavy object for about 30 minutes to remove excess water. Remove paper towels, pat tofu dry, and cut into 1 -inch cubes; set aside.
2. Combine coconut milk and next 5 ingredients in a bowl; stir well with a whisk. Add tofu to coconut milk mixture. Cover and chill 1 hour.
3. Cook rice according to package directions, omitting salt and fat.
4. Drain tofu well, reserving marinade. Snap off tough ends of asparagus. Cut asparagus into 2-inch pieces.
5. Heat a large nonstick skillet over medium-high heat. Add peanut oil and tofu; cook 5 minutes, turning cubes until lightly browned on all sides. Transler tofu to a serving bowl.
6. Add asparagus, mushrooms, and onion to pan; stir-fry 3 minutes. Add reserved marinade to pan; cook, stirring constantly, 5 minutes or until thick. Pour vegetable mixture over tofu, tossing gently.

Recipe Summary

Difficulty Level: 
Main Dish

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Red Curry Tofu Stir Fry Recipe