Tofu Stir-Fry With Tamarind Coconut Sauce Recipe

INGREDIENTS:

For the Sauce:

• ¼ cup coconut milk
• ¼ cup water
• 1 tbsp. tamarind paste
• 1 tbsp. soy sauce or tamari
• 1 tbsp. agave
• 1 tsp. Asian chili paste
• 1 tsp. cornstarch

For the Tofu Stir-Fry:

• 2 tbsp. vegetable oil, divided
• 1 lb. extra firm tofu, drained, pressed and cut into ¼ inch thick triangles
• 1 large shallot, sliced
• 2 garlic cloves, minced
• 1 tsp. fresh grated ginger
• 2 cups baby corn, cut into 2 inch pieces
• 1 red bell pepper, sliced

For Serving:

• 2 scallions, chopped
• ¼ cup roasted peanuts
• cooked rice

INSTRUCTIONS:

1. Whisk all sauce ingredients together in small bowl. Set aside.
2. Coat a large skillet with 1 tablespoon vegetable oil and place over medium-high heat. Arrange tofu triangles in a single layer. Cook until lightly browned on bottoms, about 5 minutes. Flip and cook another 5 minutes on opposite sides. Remove from skillet and transfer to a plate.
3. Add remaining tablespoon of oil to skillet, along with shallot, garlic, ginger and baby corn pieces. Raise heat to high. Stir fry for about 3 minutes. Add bell pepper and stir fry for another 2 minutes, until veggies are tender-crisp.
4. Return tofu to skillet, along with sauce. Stir fry just until sauce thickens and coats veggies and tofu, about 1 minute.
5. Divide onto plates. Serve with rice and top with peanuts and scallions.

Source: Connoisseurus Veg

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