You are here

Red Curry Tofu Stir Fry

admin's picture
  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

Rate It

Your rating: None
Average: 4.1 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1414 Calories from Fat 417

% Daily Value*

Total Fat 46 g70.3%

Saturated Fat 21.2 g106%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 3396.5 mg141.5%

Total Carbohydrates 198 g66.1%

Dietary Fiber 8.9 g35.6%

Sugars 48.1 g

Protein 56 g111.6%

Vitamin A 171.4% Vitamin C 18.8%

Calcium 88.7% Iron 53.1%

*Based on a 2000 Calorie diet

Red Curry Tofu Stir Fry Recipe