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.
1. 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.
2. 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.
3. 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.
2/3 cup light coconut milk
3 Tbsp hoisin sauce
1 Tbsp honey
1 Tbsp low-sodium soy sauce
1 tsp sesame oil
1 tsp rice vinegar
1 tsp crushed fresh garlic
1 tsp crushed fresh ginger
12 oz firm tofu, cut into 1-inch cubes
1 cup sliced snow peas
1 cup sliced red bell pepper
6 oz rice noodles (1/2 inch wide)
1/3 cup chopped cilantro or parsley
2 tsp sesame seeds, toasted
Nutritional Analysis per Serving
Protein 22 g
Saturated Fat 2g
Carbohydrates 34 g
Cholesterol 35 mg
Sodium 360 mg
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.