TOFU WITH PEANUT GINGER SAUCE RECIPES

Name: Coconut Red Curry With Tofu
Total time: 30 min
Yield: Serves 4
Cuisine: thai
Ingredients: 14 ounces extra-firm tofu; 1 tablespoon peanut or safflower oil; 1-inch ginger root, peeled and minced; 2 shallots or 1 small onion, minced; 2 garlic cloves, minced; 1 Thai chile or 2 serrano peppers, seeded and thinly sliced; 2 tablespoons chopped cilantro stems; 8 ounces cremini mushrooms, quartered; 1/2 teaspoon sea salt, more to taste; 3 tablespoons prepared red curry paste; 1 cup unsweetened coconut milk; 2 teaspoons Asian fish sauce; Zest and juice of 1 lime; 1 cup snow peas; Basil and/or cilantro leaves, for garnish; Brown or white rice, for serving

COCONUT RED CURRY WITH TOFU RECIPE - NYT COOKING

Coconut Red Curry With Tofu Recipe - NYT Cooking image

This simple weeknight red curry relies on jarred or canned red curry paste for flavor, which you can find at larger supermarkets and specialty markets. Transfer leftover canned curry paste to a jar, top it with a little oil and store in the refrigerator for up to a month. Or freeze for longer storage. Feel free to substitute other vegetables for the mushrooms and snow peas, though you might have to increase the cooking time slightly if using something dense like carrot or cubed winter squash.

Provided by Melissa Clark

Total Time 30 minutes

Yield Serves 4

Number Of Ingredients 16

Ingredients

14 ounces extra-firm tofu
1 tablespoon peanut or safflower oil
1-inch ginger root, peeled and minced
2 shallots or 1 small onion, minced
2 garlic cloves, minced
1 Thai chile or 2 serrano peppers, seeded and thinly sliced
2 tablespoons chopped cilantro stems
8 ounces cremini mushrooms, quartered
1/2 teaspoon sea salt, more to taste
3 tablespoons prepared red curry paste
1 cup unsweetened coconut milk
2 teaspoons Asian fish sauce
Zest and juice of 1 lime
1 cup snow peas
Basil and/or cilantro leaves, for garnish
Brown or white rice, for serving

Steps:

Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.
Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.
Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.

Nutrition Facts : @context http//schema.org, Calories 281, UnsaturatedFatContent 7 grams, CarbohydrateContent 18 grams, FatContent 20 grams, FiberContent 4 grams, ProteinContent 13 grams, SaturatedFatContent 12 grams, SodiumContent 561 milligrams, SugarContent 6 grams

COCONUT RED CURRY WITH TOFU RECIPE - NYT COOKING

Coconut Red Curry With Tofu Recipe - NYT Cooking image

This simple weeknight red curry relies on jarred or canned red curry paste for flavor, which you can find at larger supermarkets and specialty markets. Transfer leftover canned curry paste to a jar, top it with a little oil and store in the refrigerator for up to a month. Or freeze for longer storage. Feel free to substitute other vegetables for the mushrooms and snow peas, though you might have to increase the cooking time slightly if using something dense like carrot or cubed winter squash.

Provided by Melissa Clark

Total Time 30 minutes

Yield Serves 4

Number Of Ingredients 16

Ingredients

14 ounces extra-firm tofu
1 tablespoon peanut or safflower oil
1-inch ginger root, peeled and minced
2 shallots or 1 small onion, minced
2 garlic cloves, minced
1 Thai chile or 2 serrano peppers, seeded and thinly sliced
2 tablespoons chopped cilantro stems
8 ounces cremini mushrooms, quartered
1/2 teaspoon sea salt, more to taste
3 tablespoons prepared red curry paste
1 cup unsweetened coconut milk
2 teaspoons Asian fish sauce
Zest and juice of 1 lime
1 cup snow peas
Basil and/or cilantro leaves, for garnish
Brown or white rice, for serving

Steps:

Cut tofu into 1-inch slabs and place on paper towel-lined baking sheet. Cover with another layer of paper towels and place another baking sheet on top. Let sit for 20 minutes. Cut into 1-inch cubes.
Heat oil in a large skillet over medium high heat. Add ginger, shallots, garlic, chile and cilantro stems, and sauté until tender, about 5 minutes. Add mushrooms and sauté until golden brown and tender, about 5 minutes. Season with salt. Stir in curry paste and cook 2 minutes. Pour in coconut milk, scraping up any curry paste with a wooden spoon. Add fish sauce, lime zest and juice. Add tofu cubes and snow peas. Simmer until the sauce thickens slightly and the snow peas are tender, 7 to 10 minutes, stirring frequently. Taste and add more salt and/or fish sauce if needed.
Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.

More about "tofu with peanut ginger sauce recipes"

COCONUT RED CURRY WITH TOFU RECIPE - NYT COOKING

This simple weeknight red curry relies on jarred or canned red curry paste for flavor, which you can find at larger supermarkets and specialty markets. Transfer leftover canned curry paste to a jar, top it with a little oil and store in the refrigerator for up to a month. Or freeze for longer storage. Feel free to substitute other vegetables for the mushrooms and snow peas, though you might have to increase the cooking time slightly if using something dense like carrot or cubed winter squash.
From cooking.nytimes.com
Reviews 5
Total Time 30 minutes
Cuisine thai
Calories 281 per serving

Serve warm with brown rice and a scattering of torn basil and/or cilantro leaves on top.

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