Savory Coconut Curry Tofu Stir-Fry
This delightful stir-fry brings the vibrant flavors of PF Chang's Coconut Curry Vegetables right into your kitchen. Featuring tender cubes of extra-firm tofu, a medley of fresh vegetables, and a luscious coconut-curry sauce, this dish is perfect for a cozy dinner or a quick weeknight meal. Enjoy the tantalizing combination of sweet and savory notes, complemented by crunchy peanuts for added texture. Whether served over jasmine rice, rice noodles, or with a warm loaf of crusty bread, this recipe promises to satisfy your cravings for an exotic culinary experience at home!
N/A
Servings
N/A
Calories
15
Ingredients
Ingredients
canola oil
2 (tablespoons)
extra firm tofu
12 (ounces, drained and cubed)
onion
1 (small, cut into 3/4-inch cubes)
red bell pepper
1 (small, cubed)
mushrooms
1 (cup, sliced)
broccoli florets
3 (cups)
carrot
1/2 (cup, thinly sliced)
sugar snap peas
1/2 (cup, whole)
coconut milk
1/2 (cup)
soy sauce
2 (tablespoons)
curry powder
1/2 (teaspoon)
brown sugar
2 (tablespoons, packed)
rice vinegar
2 (teaspoons, unseasoned or cider vinegar)
cornstarch
2 (teaspoons)
peanuts
1/2 (cup)
Instructions
1
Begin by preparing the tofu. Drain the extra-firm tofu, pat it dry with paper towels, and cut it into 1-inch cubes. For a firmer texture, consider freezing the tofu overnight and then thawing it before cooking. Heat 1 tablespoon of canola oil in a skillet over medium heat, then add the tofu cubes and cook until they are golden brown on all sides, about 6-8 minutes. Remove the tofu from the skillet and set aside.
2
In the meantime, prepare the vegetables. Blanch the broccoli florets, sliced carrots, and sugar snap peas in boiling water for about 2-3 minutes until they are tender-crisp. Drain and rinse them under cold water to stop the cooking process.
3
In a large wok or skillet, heat another tablespoon of canola oil over high heat. Once hot, add the onions and red bell pepper, stir-frying for about 3-4 minutes until tender-crisp. Next, add the sliced mushrooms and continue stir-frying for an additional 2-3 minutes until they are heated through.
4
Return the blanched vegetables and cooked tofu to the wok. Toss gently to combine all the ingredients evenly.
5
In a separate bowl, whisk together the coconut milk, soy sauce, curry powder, brown sugar, and rice vinegar until smooth. Adjust the sweetness by adding more brown sugar if desired.
6
Pour the coconut curry sauce over the stir-fried vegetables and tofu, bringing it to a gentle simmer while tossing to coat everything evenly.
7
In a small bowl, dissolve the cornstarch in 1.5 tablespoons of water, then add it to the pan. Continue stirring until the sauce thickens and turns glossy, about 10 seconds.
8
Finally, toss in the peanuts, mixing well to distribute them throughout the stir-fry.
9
Serve your savory coconut curry tofu stir-fry hot over jasmine rice, rice noodles, or with freshly baked bread. Adjust the spices by choosing milder or hotter curry powder based on your preference for heat.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Savory Coconut Curry Tofu Stir-Fry?
This dish is a vibrant stir-fry inspired by PF Chang's Coconut Curry Vegetables, featuring tofu, fresh vegetables, and a creamy coconut-curry sauce.
Is this recipe vegan?
Yes, the recipe is naturally vegan as it uses tofu as the protein and plant-based ingredients for the sauce and stir-fry.
What type of tofu is best for this recipe?
Extra-firm tofu is recommended because it holds its shape best when cubed and stir-fried.
How can I make the tofu firmer?
For a firmer, meatier texture, freeze the extra-firm tofu overnight and then thaw it completely before cooking.
What vegetables are used in this stir-fry?
The recipe includes onions, red bell peppers, mushrooms, broccoli florets, carrots, and sugar snap peas.
How do I prepare the tofu for cooking?
Drain the tofu, pat it dry with paper towels, cut it into 1-inch cubes, and pan-fry until golden brown.
Why should I blanch the vegetables?
Blanching the broccoli, carrots, and peas for 2-3 minutes ensures they are tender-crisp and retain their vibrant color.
What is in the coconut curry sauce?
The sauce is a mixture of coconut milk, soy sauce, curry powder, brown sugar, and rice vinegar.
How do I thicken the stir-fry sauce?
Dissolve 2 teaspoons of cornstarch in 1.5 tablespoons of water and stir it into the simmering sauce until it turns glossy.
Can I substitute the canola oil?
Yes, you can use any high-smoke point oil such as vegetable oil, peanut oil, or grapeseed oil.
Is this dish spicy?
The heat level depends on your choice of curry powder; you can use mild or hot powder based on your preference.
What can I serve with this stir-fry?
It is delicious served over jasmine rice, rice noodles, or alongside a loaf of crusty bread.
Can I make this recipe gluten-free?
To make it gluten-free, replace the soy sauce with tamari or a gluten-free soy alternative.
What is the purpose of rice vinegar in the sauce?
Rice vinegar adds a necessary tang that balances the sweetness of the coconut milk and brown sugar.
Can I use cider vinegar instead of rice vinegar?
Yes, unseasoned rice vinegar or cider vinegar are both suitable options for this recipe.
Should I use full-fat or light coconut milk?
Full-fat coconut milk provides a richer flavor and creamier sauce, but light coconut milk can be used for a lower-calorie option.
Can I add other proteins to this stir-fry?
While this version uses tofu, you could easily add chickpeas, edamame, or even shrimp or chicken if you are not following a vegan diet.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
Can I omit the peanuts?
Yes, if you have a nut allergy or simply don't like them, the peanuts can be omitted without affecting the base flavor.
How long does it take to cook the tofu?
Tofu cubes generally take about 6-8 minutes over medium heat to become golden brown on all sides.
Can I use frozen vegetables?
Yes, though fresh vegetables are preferred for texture, frozen stir-fry mixes can be used as a time-saver.
How do I prevent the tofu from sticking to the pan?
Ensure the pan and oil are hot before adding the tofu, and avoid moving the cubes too frequently until they form a crust.
What size should the vegetables be cut?
Onions and peppers should be cut into roughly 3/4-inch cubes, and carrots should be thinly sliced for even cooking.
Can I adjust the sweetness of the sauce?
Yes, you can add more or less brown sugar depending on how sweet you want the final dish to be.
Is the brown sugar packed or loose?
The recipe specifies 2 tablespoons of packed brown sugar for the best measurement accuracy.
Do I need a wok to make this recipe?
While a wok is great for stir-frying, a large skillet or frying pan will work perfectly fine.
What kind of mushrooms should I use?
Button mushrooms or cremini mushrooms are ideal, but you can use shiitake for a deeper flavor.
How do I stop the blanching process?
Rinse the blanched vegetables under cold running water immediately after draining them to stop them from overcooking.
Can I prep the sauce in advance?
Yes, you can whisk the sauce ingredients together ahead of time and store it in the fridge until ready to cook.
What provides the crunch in this dish?
The combination of blanched tender-crisp vegetables and whole peanuts provides a satisfying crunch.