Curried Cashew Sauce over Rice, Snap Peas, and Tofu Recipe

Name: Curried Cashew Sauce over Rice, Snap Peas, and Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup sushi rice, rinsed and drained; 1 14-oz. pkg. firm tofu, cut into 1/2-inch cubes and blotted dry; 10 oz. sugar snap peas (2 cups); 2 endives (1 red and 1 yellow), sliced crosswise into thin rings (2 cups); 2 Tbs. cilantro leaves; 1/2 cup cashew butter; 1/2 cup light coconut milk; 2 Tbs. lemon juice; 1 Tbs. curry powder; 1 clove garlic, minced (1 tsp.); 1 tsp. honey

Servings: persons

1 cup sushi rice, rinsed and drained
1 14-oz. pkg. firm tofu, cut into 1/2-inch cubes and blotted dry
10 oz. sugar snap peas (2 cups)
2 endives (1 red and 1 yellow), sliced crosswise into thin rings (2 cups)
2 Tbs. cilantro leaves
1/2 cup cashew butter
1/2 cup light coconut milk
2 Tbs. lemon juice
1 Tbs. curry powder
1 clove garlic, minced (1 tsp.)
1 tsp. honey

1
To make Rice, Tofu, and Peas: Bring rice and 2 cups water to a boil in medium saucepan.
2
Cover, reduce heat to medium-low, and simmer 10 to 12 minutes, or until most liquid is absorbed.
3
Remove pan from heat, and let stand until ready to serve.
4
Heat large nonstick skillet over medium-high heat.
5
Add tofu, and cook 9 to 10 minutes, or until golden, flipping occasionally.
6
Transfer tofu to plate.
7
Add snap peas and 2 Tbs.
8
water to skillet, cover pan, and steam snap peas 1 minute, or until they turn bright green.
9
Return tofu to pan.
10
Combine endives and cilantro in small bowl, and set aside.
11
To make Sauce: stir together all ingredients and 1 Tbs.
12
water in small bowl.
13
To serve, divide rice among four bowls.
14
Top with tofu and peas.
15
Spoon about 2 Tbs.
16
Sauce over each serving, and garnish with endive mixture.

694

kcal

Calories

Fat

118

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 11 ingredients. The key ingredients include: 1 cup sushi rice, rinsed and drained, 1 14-oz. pkg. firm tofu, cut into 1/2-inch cubes and blotted dry, 10 oz. sugar snap peas (2 cups), 2 endives (1 red and 1 yellow), sliced crosswise into thin rings (2 cups), and more.

Yes, Curried Cashew Sauce over Rice, Snap Peas, and Tofu 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.

Curried Cashew Sauce over Rice, Snap Peas, and Tofu

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