Red Curry Tofu Stir-Fry
More From Oxmoor House
Other: 1 Hour, 30 Minutes
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
- 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
- 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.
- 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.
- Cook rice according to package directions, omitting salt and fat.
- Drain tofu well, reserving marinade. Snap off tough ends of asparagus. Cut asparagus into 2-inch pieces.
- 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.
- 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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