Red Curry Tofu Stir Fry Recipe
Ingredients
| Tofu package | 1 , drained | |
| Light coconut milk | 1 Can (10oz) | |
| Light brown sugar | 2 Tablespoon | |
| Fish sauce | 2 Tablespoon | |
| Dry sherry | 1 Tablespoon | |
| 1 1/2 teaspoons Thai red curry paste | ||
| Grated ginger | 1 Teaspoon, peeled | |
| Basmati rice | 2/3 Cup (16 tbs), uncooked | |
| Asparagus spears | 8 Ounce | |
| Peanut oil | 2 Teaspoon | |
| 8 ounces shiitake mushrooms, stemmed and sliced | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
Directions
1. Wrap tofu blocks in several layers of heavy-duty paper towels. Press with a heavy object for about 30 minutes to remove excess water. Remove paper towels, pat tofu dry, and cut into 1 -inch cubes; set aside.
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.
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.
Chef
