Red Curry Tofu Stir-Fry

Yield: 5 servings (serving size: 3/4 cup tofu mixture and 1/2 cup rice)
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Cook Time:
Prep Time:
Other: 1 Hour, 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 247
  • Fat: 10.4g
  • Saturated fat: 3.8g
  • Protein: 10.8g
  • Carbohydrate: 27.0g
  • Cholesterol: 0mg
  • Iron: 2.7mg
  • Sodium: 627mg
  • Calories from fat: 38%
  • Fiber: 1.8g
  • Calcium: 77mg

Ingredients

  • 1 (14-ounce) package extra-firm tofu, drained
  • 1 (13.5-ounce) can light coconut milk
  • 2 tablespoons light brown sugar
  • 2 tablespoons fish sauce
  • 1 tablespoon dry sherry
  • 1 1/2 teaspoons Thai red curry paste
  • 1 teaspoon grated peeled fresh ginger
  • 2/3 cup uncooked basmati rice
  • 8 ounces asparagus spears
  • 2 teaspoons peanut oil
  • 8 ounces shiitake mushrooms stemmed and sliced
  • 1/2 cup chopped onion

Preparation

  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. Transfer 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. Serve immediately over hot cooked basmati rice.
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