Curried Tofu Stir-Fry With Coconut Sauce

“Adapted from _America's Test Kitchen Family Cookbook_. I serve this with jasmine rice as a quick weeknight dinner. As written, the amount of heat in this dish is pretty low (my 8 year old daughter doesn't have much of a fire-tongue yet), so adjust the amount of red pepper flakes and curry powder to your taste.”
READY IN:
35mins
SERVES:
3-4
UNITS:
US

Ingredients Nutrition

Directions

  1. For the sauce: whisk together the first five ingredients.
  2. For the stir-fry: Combine the garlic, scallions, ginger, water, curry and 1 Tablespoon of the oil and set aside.
  3. Toss the tofu with salt and pepper to taste. Heat 1 tablespoon of oil in a wok or non-stick skillet over high heat. Add the tofu and cook, turning the cubes to lightly brown on several sides, about 5 minutes. Transfer the tofu to a bowl.
  4. Add the last tablespoon of oil to the skillet and heat until it's shimmering. Add the carrots, onion and pepper and cook until they begin to soften - about 2-3 minutes.
  5. Add the peas and immediately clear a space in the center of the wok or skillet by pushing the vegetables to the side. Pour the garlic mixture into the middle and cook until fragrant - about 30 seconds. Stir to combine the garlic mixture and the vegetables.
  6. Return the tofu to the skillet. Whisk the coconut sauce to recombine it and add it to the skillet. Toss the ingredients together until well coated with the sauce. Adjust seasoning to taste and serve.

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