Tofu and Edamame Stir-Fry with Thai Coconut Sauce
Recipe courtesy of The Soyfoods Council.
1 (14-ounce) package extra firm tofu, drained
2 cups quick cooking rice
2 tablespoons vegetable oil
1 tablespoon grated fresh ginger
2 cloves garlic, minced
1 (16-ounce) bag frozen edamame, shelled
1 1/2 teaspoon curry powder
1/2 teaspoon Thai red curry paste
1/3 cup cashews
1 cup canned coconut milk
4 teaspoons fish sauce
2 teaspoons granulated sugar
1/4 teaspoon salt
- Set tofu on a plate and cover with a paper towel. Set another plate on top and let stand briefly to extract excess water.
- Transfer tofu to a cutting board and cut into 1/2-inch cubes.
- Meanwhile, cook the rice according to package directions.
- Heat 1 tablespoon of the oil in a large nonstick skillet or wok over high heat. Add the tofu and cook, stirring occasionally, until lightly golden, about 5 to 7 minutes. Transfer tofu to a plate and reserve.
- Return the skillet to the heat and add the remaining oil. Stir in the ginger and garlic; cook 30 seconds.
- Add the edamame, stir fry and cook 5 minutes.
- Add the curry powder and curry paste; cook 1 minute, stirring.
- Add the tofu and cashews and cook 1 minute until hot.
- Stir in the coconut milk, fish sauce, sugar, and salt. Bring the mixture to a boil and cook, stirring occasionally, until slightly thickened, 3 to 4 minutes.
- Serve over the rice.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 529; Total Fat: 33g; Saturated Fat: 14g; Total Carbs: 59g; Fiber: 5g; Protein: 19g.
Recipe and photograph courtesy of The Soyfoods Council.