Pf Chang'S Coconut Curry Vegetables Recipe

Name: Pf Chang'S Coconut Curry Vegetables
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil or 2 tablespoons sesame oil; 12 ounces package extra firm water-packed tofu; 1 small onion, cut into 3/4-inch cubes; 1 small red bell pepper, cubed; 1 cup sliced mushrooms; 3 cups broccoli florets; 1/2 cup carrot, thinly sliced; 1/2 cup whole sugar snap pea; Coconut-Curry Sauce; 1/2 cup coconut milk; 2 tablespoons soy sauce; 1/2 teaspoon curry powder; 2 tablespoons packed brown sugar; 2 teaspoons unseasoned rice vinegar or 2 teaspoons cider vinegar; 2 teaspoons cornstarch; 1/2 cup peanuts

Servings: persons

2 tablespoons canola oil or 2 tablespoons sesame oil
12 ounces package extra firm water-packed tofu
1 small onion, cut into 3/4-inch cubes
1 small red bell pepper, cubed
1 cup sliced mushrooms
3 cups broccoli florets
1/2 cup carrot, thinly sliced
1/2 cup whole sugar snap pea
Coconut-Curry Sauce
1/2 cup coconut milk
2 tablespoons soy sauce
1/2 teaspoon curry powder
2 tablespoons packed brown sugar
2 teaspoons unseasoned rice vinegar or 2 teaspoons cider vinegar
2 teaspoons cornstarch
1/2 cup peanuts

1
Drain the tofu, cube and fry in 1 tbsp canola oil until brown. Set aside. (See this thread: http://www.recipezaar.com/bb/viewtopic.zsp?t=170177) I recommend freezing the tofu first to firm up the texture.
2
Separately blanch or steam the broccoli, carrots and sugar snap peas until tender-crisp in plain boiling water.
3
Heat a wok or wide skillet over high heat until hot. Add 1 tbsp canola oil, swirl to glaze the pan, then add the onions and bell pepper. Stir-fry until tender-crisp, 3-4 minutes. Add the mushrooms and stir until hot, a few minutes more. Add the blanched vegetables and and tofu. Toss to mix.
4
Combine the coconut-curry sauce ingredients. Taste and adjust the sugar to your liking.
5
Add the sauce to the pan with the veggies. Bring to a simmer, tossing to combine.
6
Dissolve the cornstarch in 1 1/2 tbsp of water and add to pan. Stir until the sauce turns glossy, about 10 seconds (a bit longer if you're doubling the sauce).
7
Add the peanuts.
8
Serve with rice, noodles, or a warm loaf of bread.
9
Use a milder or hotter curry powder to vary the spice.
10
For a really saucy dish to serve over rice or noodles, double the sauce ingredients and the cornstarch mixture.

424

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 16 ingredients. The key ingredients include: 2 tablespoons canola oil or 2 tablespoons sesame oil, 12 ounces package extra firm water-packed tofu, 1 small onion, cut into 3/4-inch cubes, 1 small red bell pepper, cubed, and more.

Yes, Pf Chang'S Coconut Curry Vegetables falls under the General 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.

Pf Chang'S Coconut Curry Vegetables

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