Tofu Coconut Curry Stir Fry
Ingredients
- 1 package of firm tofu, diced ( 454 gram package)
- 1 can coconut milk (400ml)
- 3 tbsp Thai Kitchen fish sauce
- 1 tbsp Thai Kitchen red curry paste
- 1 tsp lemongrass paste
- fresh grated ginger
- 1 onion, sliced
- 1 red pepper, sliced
- 2 cups broccoli, florets or use the broccoli stem and slice it
- 1 cup snow peas
- 2 cups bean sprouts
- handful sliced brown mushrooms
- 2 -3 tbsp olive oil
Directions
- Cut tofu into bite sized pieces
- In a bowl add coconut milk, fish sauce, lemongrass, curry paste and ginger and mix well. Add tofu to the bowl and let sit in fridge for 2 hours. ( I never measure ginger, I add in about 1 tsp- more if you like it really ginger tasting)
- In a wok add a little olive oil and cook onions, peppers,mushrooms and broccoli for a few minutes. Use a slotted spoon and place tofu in with the vegetables and cook for a few minutes. Add in some of the curry sauce as well as the snow peas and bean sprouts. Cook for a few minutes and serve over steamed rice, pasta or even spaghetti squash.
Original Recipe by Shirley Plant
How do you cook tofu? Comment below.
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About Shirley
I'm Shirley Plant, nutritionist and cookbook author. My passion is helping you figure out which foods fuel your body and which ones deplete it.
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