Thai-Style Tofu with Pineapple and Vegetables
Despite the fairly long ingredient list, this Thai-style tofu dish is a quick, easy preparation with lots of healthy components. You need only some noodles or grains and a simple salad to make a satisfying meal. This is a nice change of pace from more common soy sauce flavored stir-fries, but it’s every bit as delectable.
Serves: 4 to 6
- One 14- to 16-ounce tub extra-firm tofu, drained
- 2 tablespoons safflower oil
- 1 tablespoon reduced-sodium soy sauce
- 1 medium onion, quartered and thinly sliced
- 8 baby carrots, halved lengthwise
- 2 cups small broccoli florets
- 2 cups fresh pineapple chunks, or one 15- to 16-ounce can
pineapple chunks, drained (reserve juice for a different use)
- One 15-ounce can baby corn, drained
- 1 cup diced ripe tomatoes
- 1 cup reduced-fat coconut milk
- 2 teaspoons good quality curry powder, more or less to taste
- 1/2 to 1 teaspoon red or green curry paste, optional
- 2 tablespoons cornstarch
- 1/4 cup minced fresh cilantro, or more, to taste
- Salt to taste
- Hot cooked grain (rice, quinoa, or couscous) or noodles
Cut the tofu into 6 slabs crosswise. Blot well on paper towels, then cut into dice.
Heat half of the oil with the soy sauce in a stir-fry pan. Add the tofu and stir-fry over medium-high heat until golden on most sides, about 10 minutes. Remove to a plate and set aside.
Heat the remaining oil in the pan. Add the onion and carrots and sauté over medium heat for 5 minutes.
Add the broccoli, pineapple, baby corn, tomatoes, coconut milk, optional lemongrass, curry powder, and curry paste. Gently stir in the tofu. Bring to a simmer, then cook for 5 minutes.
Combine the cornstarch and optional curry paste in a cup or small bowl. Add enough water to dissolve, then pour the mixture into the pan. Simmer gently until the liquid has thickened.
Stir in the cilantro, then season with salt. Serve at once in shallow bowls over plenty of hot cooked grain.
- Here are lots more easy tofu recipes.