Coconut Curry Tofu and Snow Peas Recipe

Name: Coconut Curry Tofu and Snow Peas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1-oz. pkg. whole dried shiitake mushrooms, reconstituted; 1 cup water; 1 18-oz. package very firm tofu, pressed; 1 1/2 tsp. olive oil; 1/4 tsp. crushed red pepper; 4 cloves garlic, minced; 1 Tbs. grated fresh ginger; 1 medium-sized red onion, chopped; 1 medium-sized red bell pepper, chopped; 8-oz. pkg. white mushrooms, sliced; 1/4 cup chopped fresh basil; 1/2 cup fruity white wine, such as Chenin Blanc, or vegetable stock; 1 14 1/2-oz. can (1 3/4 cups) diced tomatoes; 1 14-oz. can (1 1/2 cups) light coconut milk; 1 to 2 tsp. spicy Thai chili sauce; 1 tsp. ground turmeric; Juice of 1 lime; 1 tsp. liquid aminos; 12 oz. fresh snow peas, rinsed and trimmed

Servings: persons

1 1-oz. pkg. whole dried shiitake mushrooms, reconstituted
1 cup water
1 18-oz. package very firm tofu, pressed
1 1/2 tsp. olive oil
1/4 tsp. crushed red pepper
4 cloves garlic, minced
1 Tbs. grated fresh ginger
1 medium-sized red onion, chopped
1 medium-sized red bell pepper, chopped
8-oz. pkg. white mushrooms, sliced
1/4 cup chopped fresh basil
1/2 cup fruity white wine, such as Chenin Blanc, or vegetable stock
1 14 1/2-oz. can (1 3/4 cups) diced tomatoes
1 14-oz. can (1 1/2 cups) light coconut milk
1 to 2 tsp. spicy Thai chili sauce
1 tsp. ground turmeric
Juice of 1 lime
1 tsp. liquid aminos
12 oz. fresh snow peas, rinsed and trimmed

1
Rinse shiitake mushrooms, place them in a saucepan with water to cover and cook over medium-high heat.
2
Bring to a boil, reduce heat to medium and cook for 5 minutes.
3
Remove from heat, and set aside for 20 minutes.
4
Spray electric skillet or Dutch oven with nonstick olive oil cooking spray, and set over medium-high heat for 1 minute.
5
Pat tofu dry, and cut into 1/2-inch cubes.
6
Brown cubes in a hot pan, spraying with additional oil as needed.
7
Turn frequently, until cubes are brown on all sides.
8
Remove from pan, and set aside on a clean, dry plate.
9
Add olive oil to skillet, heat for a few seconds, and add crushed red pepper, garlic, ginger, onion and red bell pepper, sauteeing for 4 minutes.
10
Remove mushrooms from soaking liquid, discard liquid, and add all mushrooms and basil to mixture.
11
Cook for 5 minutes, stirring frequently.
12
Add tofu and wine to pan.
13
Cook for 1 minute, and add tomatoes and coconut milk.
14
Reduce heat to low, and stir in the chili sauce, turmeric, lime juice and aminos.
15
Cook for 5 minutes more, and add snow peas.
16
Cook mixture just until snow peas are heated through, for about 2 minutes.
17
Serve immediately.

206

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 1-oz. pkg. whole dried shiitake mushrooms, reconstituted, 1 cup water, 1 18-oz. package very firm tofu, pressed, 1 1/2 tsp. olive oil, and more.

Yes, Coconut Curry Tofu and Snow Peas falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Coconut Curry Tofu and Snow Peas

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