Lime-Curry Tofu Stir-Fry

Lime-Curry Tofu Stir-Fry

68
kprzy 0

"This is a quick and tasty sweet and sour dish. I like to marinate the tofu in the same sauce used on the dish, and then bake it at 375 degrees for 20 minutes--it makes the tofu really take on the flavor of the sauce."

Ingredients

30 m servings 425 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 425 kcal
  • 21%
  • Fat:
  • 38.8 g
  • 60%
  • Carbs:
  • 20.9g
  • 7%
  • Protein:
  • 18.4 g
  • 37%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 856 mg
  • 34%

Based on a 2,000 calorie diet

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Directions

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  1. Heat the peanut oil in a wok or large skillet over high heat. Add the tofu and stir-fry until golden brown. Remove the tofu and set aside, leaving the remaining oil in the wok.
  2. Stir the ginger and curry paste into the hot oil for a few seconds until the curry paste is fragrant and the ginger begins to turn golden. Add the zucchini and bell pepper; cook and stir for 1 minute. Pour in the lime juice, soy sauce, maple syrup, coconut milk, and tofu. Bring the coconut milk to a simmer, and cook a few minutes until the vegetables are tender and the tofu is hot. Stir in the chopped basil just before serving.
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Reviews

68
  1. 112 Ratings

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This recipe is very good and can be used with a variety of vegetables. But I made one significant change: I strongly recommend that you use fish sauce rather than soy sauce, if you can find it. ...

Great recipe - but not quite perfect. To avoid frying my tofu, I marinated it in the soy sauce, maple syrup and lime juice for about an hour and a half, and then baked for an hour at about 325 ...

This dish was really tasty. I cooked for my steak and potatoes fiance (who hates bell peppers) and he loved it. We are trying to get healthier and slimmer for our wedding and this fit the bill. ...