Curried Tofu Stir-Fry

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Curried Tofu Stir-Fry
Curried Tofu Stir-Fry
1/2 cup Blue Diamond Almond Coconut Breeze
1/2 cup thick sesame teriyaki sauce (such as Soy Vay)
1½ tsp. curry powder
2 tbsp. vegetable oil
1 small onion, cut into thin wedges
1 cup cubed tomato
1 cup cubed bell pepper
1 (12 to 16- oz.) package extra-firm tofu, cut into bite-size cubes
1 large head baby bok choy, coarsely chopped
1½ cups sushi rice
2 cups Blue Diamond Almond Coconut Breeze

Allow 30 additional minutes if serving with sticky rice. Prepare rice first and keep warm until ready to serve.

Prep: 15 minutes, Cook: 15 minutes, Serves: 4

1. Stir together Almond Breeze, teriyaki sauce and curry powder in a small bowl; set aside.

2. Heat oil in a large skillet over medium-high heat. Add onion and stir-fry for 5 minutes to soften. Add tomato and bell pepper; increase heat to high and cook for a few minutes more. Add tofu and teriyaki mixture; cook for about 5 minutes to thicken sauce slightly, stirring occasionally. Stir in bok choy and serve over Sticky Coconut Rice: Cook 1½ cups sushi or short grain rice in 2 cups Blue Diamond Almond Coconut Breeze in a covered saucepan over low heat for 20 minutes. Remove from heat and let stand for 10 minutes; fluff with a fork. 

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