Tofu with coconut sauce stir-fry
4 servings
35 minutes
Tofu with coconut stir-fry sauce is a vibrant representative of Chinese cuisine, combining the tenderness of tofu and the richness of coconut sauce. This dish has roots in Asian culinary traditions, where harmony of flavors is valued. The creamy coconut sauce with subtle notes of curry and ginger gives the dish an exotic aroma, while fresh vegetables add juiciness and a crunchy texture. Fried tofu infused with spices acquires an appetizing crust, and sweet bell pepper and green peas enhance its flavor. This dish is perfect as a light dinner or as an accompaniment to rice, creating a harmonious blend of tenderness and spiciness.
1
To prepare the sauce, mix coconut milk, broth, sugar, 1/4 teaspoon of salt, and pepper flakes. Set aside.
- Coconut milk: 0.7 glass
- Chicken broth: 6 tablespoons
- Sugar: 1 teaspoon
- Salt: 0.3 teaspoon
- Red pepper flakes: 0.3 teaspoon
2
In a bowl, mix chopped garlic and green onion, grated ginger, curry, a spoon of warm water, and oil.
- Garlic: 3 cloves
- Spring onion: 15 g
- Ginger: 4 g
- Water: 1 tablespoon
- Curry powder: 1.5 tablespoon
- Vegetable oil: 3 tablespoons
3
Dry the tofu and cut it into cubes about 2.5 cm in size, then add 1/4 teaspoon of salt and ground pepper to taste, and mix. Heat a tablespoon of oil in a 30 cm diameter pan over high heat and fry the tofu, stirring often, for about 4 minutes until it turns light brown. Then transfer it to a bowl.
- Firm tofu: 400 g
- Salt: 0.3 teaspoon
- Ground black pepper: to taste
- Vegetable oil: 3 tablespoons
4
Cut the onion in half and then into thin half-rings, and the bell pepper into strips about 1 cm wide. In a pan, heat the last tablespoon of oil over medium heat and sauté the onion with the pepper for 2 minutes until they soften. Then add the peas, having removed the strings, and cook for another minute.
- Red onion: 1 head
- Red sweet pepper: 1 piece
- Vegetable oil: 3 tablespoons
- Snap peas: 340 g
5
Move the vegetables to the edge, place the garlic mixture in the center of the pan, and fry for 30 seconds. Then mix everything.
- Garlic: 3 cloves
- Spring onion: 15 g
- Ginger: 4 g
- Curry powder: 1.5 tablespoon
- Water: 1 tablespoon
6
Again, place the tofu in the pan, pour in the coconut sauce. Mix everything well and serve.
- Firm tofu: 400 g
- Coconut milk: 0.7 glass
- Chicken broth: 6 tablespoons
- Sugar: 1 teaspoon
- Salt: 0.3 teaspoon
- Red pepper flakes: 0.3 teaspoon
