Coconut Tofu Stir-Fry
Give your usual stir-fry an upgrade with this flavourful coconut twist
Best Health magazine, November/December 2013; Image: Maya Visnyei
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 2 cups snow peas halved diagonally
- 1 pkg extra-firm tofu cut in 3/4-in. cubes
- 4 cups mushrooms (cremini, shiitake, oyster) sliced (about 8 oz./250 g)
- 1 tbsp each lemon-grass paste and ginger paste (or use grated fresh lemon grass and ginger)
- 11/2 tbsp tomato paste
- 4 tsp lemon juice
- 4 oz wide rice noodles
- 1 cup light coconut milk
- 1/2 cup fresh cilantro leaves
- 2 tsp sesame oil
- 2 tbsp sodium-reduced soy sauce divided
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- In a large bowl, soak noodles in warm water for 15 minutes.
- Meanwhile, in a medium bowl, toss tofu with marinade: 1 Tbsp (15 mL) of the soy sauce, plus lemon juice, lemon-grass and ginger paste, and sesame oil. Heat a large non-stick wok or sauté pan over medium-high; add tofu and its marinade. Cook, stirring often, until tofu is light golden, about 5 minutes. Push tofu to one side; add mushrooms. Cook, stirring, until mushrooms are golden, about 5 minutes.
- Stir in drained noodles, coconut milk, tomato paste and remaining soy sauce; toss everything together and cook for 1 minute. Stir in peas; cook for 2 minutes, or until peas are tender-crisp. Divide among 4 plates and sprinkle with cilantro.
Recipe Notes
Per serving: 285 calories, 13 g protein, 10 g fat (4 g saturated fat), 37 g carbohydrates, 3 g fibre, 0 mg cholesterol, 345 mg sodium.
