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From our Popular Recipe results for Stir Fry Vegetables
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Ingredients
Makes 4 servings
- 1 pound extra-firm tofu, drained and patted dry
- 2 tablespoons canola or grapeseed oil
- 3 medium shallots, halved lengthwise and cut into 1/8-inch slices
- 2 garlic cloves, minced
- 2 teaspoons grated fresh ginger
- 8 ounces white mushroom caps, lightly rinsed, patted dry and cut into 1/2-inch slices
- 1 tablespoon creamy peanut butter
- 2 teaspoons light brown sugar
- 1 teaspoon Asian chili paste
- 3 tablespoons soy sauce
- 1 tablespoon mirin
- 1 (13.5-ounce) can unsweetened coconut milk
- 6 ounces chopped fresh spinach
- 1 tablespoon toasted sesame oil Freshly cooked rice or noodles, to serve
- 1/4 cup unsweetened shredded coconut
- 2 tablespoons finely chopped fresh Thai basil or cilantro
- 2 tablespoons crushed unsalted roasted peanuts
- 2 teaspoons minced crystallized ginger (optional)
Method
- Cut the tofu into 1/2-inch dice and set aside
- In a large skillet, heat 1 tablespoon of the oil over medium-high heat
- Add the tofu and stir-fry until golden brown, about 7 minutes
- Remove the tofu from the skillet and set aside
- In the same skillet, heat the remaining 1 tablespoon oil over medium heat
- Add shallots, garlic, ginger and mushrooms and stir-fry until softened, about 4 minutes
- Stir in the peanut butter, sugar, chili paste, soy sauce and mirin
- Stir in the coconut milk and mix until well blended
- Add the fried tofu and the spinach and bring to a simmer
- Reduce the heat to medium-low and simmer, stirring occasionally, until the spinach is wilted and the flavors are well blended, 5 to 7 minutes
- Stir in the sesame oil and simmer for another minute
- To serve, spoon the tofu mixture onto your choice of rice or noodles and top with coconut, basil, peanuts and crystallized ginger, if using
- Serve immediately
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Cut the tofu into 1/2-inch dice and set aside In a large skillet, heat 1 tablespoon of the oil over medium-high heat Add the tofu and stir-fry until golden brown, about Continue Reading →