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Red Curry Tofu Stir Fry Recipe
|Extra firm tofu||14 Ounce, drained (1 Package)|
|Canned light coconut milk||13 1⁄2 Ounce (1 Can)|
|Light brown sugar||2 Tablespoon|
|Fish sauce||2 Tablespoon|
|Dry sherry||1 Tablespoon|
|Thai red curry paste||1 1⁄2 Teaspoon|
|Grated peeled ginger||1 Teaspoon (Fresh)|
|Basmati rice||2⁄3 Cup (10.67 tbs), uncooked|
|Asparagus spears||8 Ounce|
|Peanut oil||2 Teaspoon|
|Shiitake mushrooms||8 Ounce, stemmed and sliced|
|Chopped onion||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1414 Calories from Fat 417
% Daily Value*
Total Fat 46 g70.3%
Saturated Fat 21.2 g106%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3396.5 mg141.5%
Total Carbohydrates 198 g66.1%
Dietary Fiber 8.9 g35.6%
Sugars 48.1 g
Protein 56 g111.6%
Vitamin A 171.4% Vitamin C 18.8%
Calcium 88.7% Iron 53.1%
*Based on a 2000 Calorie diet
2. Combine coconut milk and next 5 ingredients in a bowl; stir well with a whisk. Add tofu to coconut milk mixture. Cover and chill 1 hour.
3. Cook rice according to package directions, omitting salt and fat.
4. Drain tofu well, reserving marinade. Snap off tough ends of asparagus. Cut asparagus into 2-inch pieces.
5. Heat a large nonstick skillet over medium-high heat. Add peanut oil and tofu; cook 5 minutes, turning cubes until lightly browned on all sides. Transler tofu to a serving bowl.
6. Add asparagus, mushrooms, and onion to pan; stir-fry 3 minutes. Add reserved marinade to pan; cook, stirring constantly, 5 minutes or until thick. Pour vegetable mixture over tofu, tossing gently.