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
Sauce
1/4 cup (60 mL) almond or peanut butter
3 Tbsp (45 mL) low-sodium soy sauce
2 Tbsp (30 mL) rice vinegar
2 Tbsp (30 mL) sesame oil
1 Tbsp (15 mL) curry powder
Stir-fry
2 Tbsp (30 mL) olive oil
1 500-g package firm tofu, rinsed and cut into 1/2-in. cubes
3 cloves garlic, minced
1/2 tsp (2 mL) dried rosemary
1 red onion, thinly sliced
1 red pepper, thinly sliced
1 carrot, grated
2 stalks broccoli (florets and stalks), chopped
1 Tbsp (15 mL) low-sodium soy sauce
1 cup (250 mL) chopped kale
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.
Serves four. 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
Fantastic recipe! Even great cold the next day. Recommend doubling the quantity of sauce, use half as instructed in the fried vegetables, and use the other half over a rice pasta (linguini). Then top the pasta with the stir fry.