Curried Cashew Sauce over Rice, Snap Peas, and Tofu

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!