Recipe
Curry Tofu Stir-Fry
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This easy-to-prepare stir-fry can be assembled and cooked in just 25 minutes.
Ingredients
- Sauce:
- ¼ cup (50 mL) almond, peanut or cashew butter
- 3 tbsp (45 mL) soy sauce
- 2 tbsp (30 mL) white wine or apple juice
- 2 tbsp (30 mL) toasted sesame oil
- 1 tbsp (15 mL) Indian curry powder
- Stir-fry:
- 2 tbsp (30 mL) olive oil
- 8 oz (250 g) firm tofu, rinsed and drained
- 4 cloves garlic, minced
- ½ tsp (2 mL) dried rosemary
- 1 each sweet onion and red pepper, thinly sliced
- 1 carrot, grated
- 4 cups (1 L) sliced broccoli florets and stalks
- 1 tbsp (15 mL) soy sauce
- 2 cups (500 mL) lightly packed, washed, trimmed spinach
- chutney
- Flat bread
Preparation
Sauce: Whisk nut butter with soy sauce, wine, sesame oil and curry powder. Reserve. Cut tofu into 1/2-in (1-cm) cubes. Heat oil over high heat in large skillet or wok.
Add tofu and stir-fry for 6 to 8 minutes or until golden.
Transfer to sauce. Stir to coat. Reserve. Add garlic, rosemary and onion to pan. Stir-fry for 5 minutes or until onions are browned. Stir in red pepper, carrot, broccoli, soy sauce and 2 tbsp (30 mL) water; cover and cook until vegetables are tender, about 5 minutes.
Add spinach and tofu mixture. Cook for 2 minutes or until spinach is wilted and tofu heated through. Serve with chutney.
Makes 4 servings.
- Preparation
- 25 Minutes
- Serving(s)
- 4
| Per each of 4 servings: about | |
|---|---|
| Calories | 388 |
| Fat (total) | 28 g |
| Carbohydrate | 23 g |
| Protein | 18 g |
| Fibre | 6 g |
| Sodium | 1058 mg |
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