Tofu and Edamame Stir-Fry with Thai Coconut Sauce
Courtesy of The Soyfoods Council 4 Servings • 10 Min. Prep Time • 30 Min. Cook Time| Ingredients |
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| 1 (14 oz.) pkg. extra firm tofu, drained |
| 2 c. quick cooking rice |
| 2 Tbsp. vegetable oil |
| 1 Tbsp. grated fresh ginger |
| 2 cloves garlic, minced |
| 1 (16 oz.) bag frozen edamame, shelled |
| 1-1/2 tsp. curry powder |
| 1/2 tsp. Thai red curry paste |
| 1/3 c. cashews |
| 1 c. canned coconut milk |
| 4 tsp. fish sauce |
| 2 tsp. sugar |
| 1/4 tsp. salt |
Directions:
1. Set tofu on a plate and cover with a paper towel. Set another plate on top and let stand briefly to extract excess water. Transfer tofu to a cutting board and cut into 1/2-in. cubes.
2. Meanwhile, cook the rice according to pkg. directions.
3. Heat 1 Tbsp. of the oil in a large nonstick skillet or wok over high heat. Add the tofu and cook, stirring occasionally, until lightly golden, about 5-7 min. Transfer tofu to a plate and reserve. Return the skillet to the heat and add the remaining oil. Stir in the ginger and garlic; cook 30 sec. Add the edamame, stir fry and cook 5 min. Add the curry powder and curry paste; cook 1 min., stirring. Add the tofu and cashews and cook 1 min. until hot. Stir in the coconut milk, fish sauce, sugar, and salt. Bring the mixture to a boil and cook, stirring occasionally, until slightly thickened, 3-4 min. Serve over the rice.
Nutrition:
Calories: 529; Total Fat: 33g; Saturated Fat: 14g; Total Carbs: 59g; Fiber: 5g; Protein: 19g;