Curried Tofu Stir-Fry Recipe

Name: Curried Tofu Stir-Fry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
In a small bowl, combine the first 10 ingredients; set aside. In a
2
or wok coated with cooking spray, stir-fry tofu in oil for 2-3 minutes or until heated through. Remove and keep warm.
3
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.
4
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.

739

kcal

Calories

Fat

148

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 18 ingredients. The key ingredients include: 1 can (13.66 ounces) light coconut milk, 1/4 cup reduced-sodium soy sauce, 2 tablespoons cornstarch, 1-1/2 teaspoons curry powder, and more.

Yes, Curried Tofu Stir-Fry 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 Tofu Stir-Fry

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