Braised Curried Tofu in Coconut Milk with Peas
Prep Time: 7 minutes
Cook Time: 8 minutes
1 16-ounce carton soft or firm tofu, packed in water1 tablespoon vegetable oil1 yellow onion, thinly sliced3 garlic cloves, finely chopped1 heaping tablespoon finely chopped ginger1 15-ounce can light coconut milk1 teaspoon Thai curry paste (or 1 tablespoon Patak's Hot Curry Paste), or to taste1/2 teaspoon salt3 tablespoons chopped cilantro stems plus chopped leaves for garnish1 cup frozen peasJuice of 1 lime, or to taste4 cups cooked brown or white rice2 tablespoons roasted peanuts or cashews (optional)
Drain tofu and set on a cutting board while you assemble the rest of the ingredients.Heat oil in a 10-inch sauté pan. Add onion and cook over medium-low heat, stirring occasionally, until limp and translucent, 3-4 minutes. Stir in garlic and ginger; add coconut milk, curry paste, salt and cilantro stems. Simmer gently.Cut tofu into cubes or triangles. Add to sauce, raise heat to medium and cook until heated through, approximately 5 minutes. Add peas and cook for a few minutes until hot. Season with lime juice.Spoon tofu and sauce over rice and garnish with roasted nuts and reserved cilantro leaves.
Nutritional information per serving
(1 1/2 cups tofu over 1 1/3 cups rice): 640 calories, 34% fat (24 g), 50% carbohydrate, 16% protein, 10 g fiber, 13 mg iron, 236 mg calcium, 85 mcg folate.