Stir-Fried Tofu and Vegetables in Curried Almond Butter Sauce
Creamy almond butter and a kick of curry make this tofu dish a flavourful one
Best Health Magazine, September 2012; Photo by Ryan Szulc
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- Sauce
- 3 tbsp low-sodium soy sauce
- 2 tbsp rice vinegar
- 2 tbsp sesame oil
- 1 tbsp curry powder
- Stir-fry
- 2 tbsp olive oil
- 1 500-g package firm tofu rinsed and cut into 1/2-in. cubes
- 3 cloves garlic minced
- 1/2 tsp dried rosemary
- 1 red onion thinly sliced
- 1 red pepper thinly sliced
- 1 carrot grated
- 2 stalks broccoli (florets and stalks), chopped
- 1 tbsp low-sodium soy sauce
- 1 cup kale chopped
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
For Sauce
- In a bowl, whisk together almond butter, soy sauce, rice vinegar, sesame oil and curry powder. Set aside.
For Stir-fry
- In a large wok or skillet, heat olive oil over high heat; stir-fry tofu for about 10 minutes or until golden. Transfer tofu to sauce; stir to coat. Set aside.
- Add garlic, rosemary and red onion to pan; stir-fry for five minutes or until onion is browned. Stir in red pepper, carrot, broccoli, soy sauce and 2 Tbsp (30 mL) water; cover and cook until the vegetables are tender, about five minutes.
- Add kale and 1/4 cup (60 mL) water. Stir. After two minutes, add tofu with sauce. Stir. Cook two minutes more or until kale is wilted and tofu is heated through.
Recipe Notes
Per serving: 378 calories, 16 g protein, 27 g fat (4 g saturated fat), 22 g carbohydrates, 5 g fibre, 0 mg cholesterol, 725 mg sodium
