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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Discover tofu with this Asian-inspired stir-fry from Trisha Kruse of Eagle, Idaho. Says Trisha, âThis recipe is a tasty way to introduce your family to tofu. The blend of flavors really makes this meatless main dish appeal to folks who have never tried tofu.â Ingredients:
1 can (13.66 ounces) light coconut milk |
1/4 cup reduced-sodium soy sauce |
2 tablespoons cornstarch |
1-1/2 teaspoons curry powder |
1 teaspoon minced fresh gingerroot |
1 teaspoon hoisin sauce |
1/2 teaspoon salt |
1/2 teaspoon brown sugar |
1/2 teaspoon chili powder |
1/2 teaspoon crushed red pepper flakes |
1 package (16 ounces) firm tofu, drained and cubed |
2 teaspoons canola oil |
1 medium sweet yellow pepper, julienned |
1/2 pound sliced fresh mushrooms |
8 green onions, cut into 1-inch pieces |
4 cups shredded cabbage |
4 plum tomatoes, chopped |
3 cups hot cooked brown rice |
Directions:
1. In a small bowl, combine the first 10 ingredients; set aside. In a large nonstick skillet or wok coated with cooking spray, stir-fry tofu in oil for 2-3 minutes or until heated through. Remove and keep warm.
2. In the same pan, stir-fry yellow pepper for 1 minute. Add mushrooms and onions; stir-fry 2 minutes longer. Add cabbage and tomatoes; stir-fry for 2 minutes.
3. Stir coconut milk mixture and add to skillet; bring to a boil. Return tofu to skillet. Cook and stir for 1-2 minutes or until thickened and vegetables are crisp-tender. Serve with rice. Yield: 6 servings.
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