by ADMIN on OCTOBER 1, 2012
Stir fry dinners typically with Asian flair, but this one has a nice, light curry tang … without the coconut milk.
With colorful bell pepper, a cute little eggplant, fresh basil, and crunchy green beans, it’s perfect to have over a fluffy, creamy, pillowy bed of easy-to-make polenta.
Can you tell I also adore polenta?
But you can also serve this over brown rice, bulgur, quinoa, or wheat berries.
Tofu Curry Stir Fry
Author: Adapted from Cooking Light
Prep time: 10 mins Cook time: 15 mins Total time: 25 mins Serves: 4
Savory curry stir fry with tofu
1 block extra firm tofu, gently pressed between paper towels, cut into ½ inch cubes
2 Tbsp olive oil
2 cups green beans, trimmed and cut into 2 inch pieces
1 red bell pepper, julienned (cut into strips)
1 small eggplant cut into ½ inch cubes
1 tsp curry
1 tsp cumin
½ tsp onion powder
½ tsp pepper
3 Tbsp soy sauce
1 cup low sodium vegetable or chicken broth
2 tsp brown sgar
⅓ cup thinly sliced fresh basil
Heat 1 Tbsp oil in a large skillet over medium-high heat. Add tofu, saute 4 minutes, turn and saute 4 more minutes. Remove from pan.
Add 1 Tbsp oil to skillet, add green beans, eggplant, and bell pepper - saute for 5 minutes, stirring frequently.
Add curry, cumin, onion powder and stir to coat vegetables.
Add broth, soy sauce, and sugar - as well as the tofu - and cook an additional 5-8 minutes, until the tofu is warmed through and the vegetables are cooked.
Serve over a bed of polenta or other whole grain.