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Tofu Stir-Fry with Light Coconut Sauce |
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The tofu absorbs the taste of the coconut sauce to make a rich-tasting dish that's low in fat and calories. Serve this with basmati rice or rice noodles.
| 2/3 cup light coconut milk |
1 tsp crushed fresh ginger |
| 3 Tbsp hoisin sauce |
12 oz firm tofu, cut into 1-inch cubes |
| 1 Tbsp honey |
1 cup sliced snow peas |
| 1 Tbsp low-sodium soy sauce |
1 cup sliced red bell pepper |
| 1 tsp sesame oil |
6 oz rice noodles (1/2 inch wide) |
| 1 tsp rice vinegar |
1/3 cup chopped cilantro or parsley |
| 1 tsp crushed fresh garlic |
2 tsp sesame seeds, toasted |
- To make the sauce, whisk the coconut milk, hoisin sauce, honey, soy sauce, sesame oil, vinegar, garlic and ginger in a large bowl. Add the tofu and marinate for 10 to 30 minutes. Drain well, reserving the sauce.
- Spray a large non-stick wok or skillet with cooking oil and place over medium heat. Add the tofu and stir-fry for 5 minutes, just until it's browned. Add the snow peas and bell pepper; sauté for 2 minutes. Add the reserved sauce and heat for 2 minutes, just until the mixture is hot.
- Cook the noodles in boiling water for 4 minutes, until they're barely tender. Do not overcook. Drain well and stir into the tofu mixture. Toss with the cilantro and sesame seeds and serve immediately.
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Nutritional Analysis
per Serving
| Calories |
250 |
| Protein |
22 g |
| Fat |
5g |
| Saturated Fat |
2g |
| Carbohydrates |
34 g |
| Cholesterol |
35 mg |
| Sodium |
360 mg |
| Fiber |
2g |
Prep Time:10 minutes
Cook Time:13 minutes
Make Ahead:Prepare the sauce a day in advance and refrigerate. Marinate and stir-fry just before serving.
Serves 4
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