Ingredients:
- 1 tbsp grated gingerroot
- 1 red bell pepper, stemmed, seeded and cut into 1/2 inch strips
Directions:
- For the sauce: whisk together the first five ingredients.
- For the stir-fry: Combine the garlic, scallions, ginger, water, curry and 1 Tablespoon of the oil and set aside.
- Toss the tofu with salt and pepper to taste. Heat 1 tablespoon of oil in a wok or non-stick skillet over high heat. Add the tofu and cook, turning the cubes to lightly brown on several sides, about 5 minutes. Transfer the tofu to a bowl.
- Add the last tablespoon of oil to the skillet and heat until it's shimmering. Add the carrots, onion and pepper and cook until they begin to soften - about 2-3 minutes.
- Add the peas and immediately clear a space in the center of the wok or skillet by pushing the vegetables to the side. Pour the garlic mixture into the middle and cook until fragrant - about 30 seconds. Stir to combine the garlic mixture and the vegetables.
- Return the tofu to the skillet. Whisk the coconut sauce to recombine it and add it to the skillet. Toss the ingredients together until well coated with the sauce. Adjust seasoning to taste and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 323.71 Kcal (1355 kJ) | ||
| Calories from fat | 232.22 Kcal | ||
| % Daily Value* | |||
| Total Fat | 25.8g | 40% | |
|---|---|---|---|
| Cholesterol | 0.31mg | 0% | |
| Sodium | 342.28mg | 14% | |
| Potassium | 456.3mg | 10% | |
| Total Carbs | 22.03g | 7% | |
| Sugars | 8.37g | 33% | |
| Dietary Fiber | 5.96g | 24% | |
| Protein | 5.4g | 11% | |
| Vitamin C | 39.7mg | 66% | |
| Vitamin A | 1mg | 35% | |
| Iron | 14.7mg | 82% | |
| Calcium | 63.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 101.96 Kcal (427 kJ) | ||
| Calories from fat | 73.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 8.13g | 40% | |
|---|---|---|---|
| Cholesterol | 0.1mg | 0% | |
| Sodium | 107.81mg | 14% | |
| Potassium | 143.72mg | 10% | |
| Total Carbs | 6.94g | 7% | |
| Sugars | 2.64g | 33% | |
| Dietary Fiber | 1.88g | 24% | |
| Protein | 1.7g | 11% | |
| Vitamin C | 12.5mg | 66% | |
| Vitamin A | 0.3mg | 35% | |
| Iron | 4.6mg | 82% | |
| Calcium | 20.1mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Curry & Pumpkin Soup
Pumpkin puree, Coconut milk, Vegetable broth (salt free) and 7 more.. -
Tabbouleh Salad
Bulgur, Boiling water, Salt and 12 more.. -
Fried Rice
Peanut oil, Eggs, Garlic (minced ), Salt and 7 more.. -
Mom's Portuguese Beef Stew
Extra-virgin olive oil, Beef stew meat , cut into cubes and 16 more.. -
Garden Vegetable Stir-fry with Tofu and Brown Rice
Water, Cornstarch, Canned vegetable broth, Oyster sauce and 15 more.. -
Stir-Fried Egg Noodles with Vegetables
Salt, Wide egg noodles, Vegetable oil, Garlic, minced and 9 more.. -
(Vegan) Coconut Curry Soup
Carrots , sliced into 1/4-inch coins and 11 more.. -
Spicy Tofu
Firm tofu or 1 lb extra, Soy sauce and 14 more.. -
Sesame Asian Tofu Stir-Fry
Vegetable oil, Garlic, chopped, Soy sauce, Rice vinegar and 9 more..
Also Try
-
Sydney Broccoli, Red Pepper & Tofu Stir Fry With Balsamic Vi
Extra firm tofu , water-packed, drained, Balsamic vinegar and 10 more.. -
-
Tofu and Broccoli with Peanut Sauce
Unprocessed peanut butter, Water, Cider vinegar, Tamari and 10 more.. -
-
-
-
-
-
-
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
