Spicy Vegetable Stir Fry with Tofu
Stir fry is among my favorite ways to quickly whip up a meal because it can preserve the snap and freshness of a variety of vegetables. This Thai dish makes use of yellow curry, which falls between red and green curry in intensity. Choose your own level of heat, and then consider whether you want to serve this stir fry with rice, in a taco, or as the base of a brothy noodle bowl. It’s all good. Use as much or as little tofu as you want. I’ve recommended one block to minimize food waste.
Ingredients
- 1 (8-ounce) block firm tofu, cubed
- 2 tablespoons olive oil, divided
- 4 teaspoons soy sauce, divided
- 1 red bell pepper, seeded, thinly sliced
- 1 leek, thinly sliced
- 2 cups thinly sliced peeled carrots
- 1 cup frozen corn
- 2 cups snap peas, ends trimmed
- ¼ cup water
- 2 tablespoons yellow curry paste
Serving suggestion
3 cups cooked rice
Salted cashews or almonds
Toasted sesame seeds
Instructions
- 1Cut the tofu in strips and press it between sheets of paper towels to squeeze out moisture so it better absorbs flavors. Cube it.
- 2Sauté 1 tablespoon olive oil, the tofu, and 2 teaspoons of soy sauce in a large skillet over medium heat until the tofu begins to brown, about 10 minutes. Transfer to a bowl and set aside.
- 3Add the remaining 1 tablespoon of olive oil and 2 teaspoons of soy sauce, the red pepper, leeks, carrots, and corn, and sauté until they’re tender but still crisp, about 3 to 4 minutes. Add snap peas and cook for 1 more minute. Remove from the heat.
- 4Return the tofu to the pan and toss until combined. Turn the heat back on to medium. Stir in the water and curry paste and sauté until well combined, about 1 minute. Add more curry paste and water if you want more sauce.
- 5Serve with rice and top with roasted nuts and toasted sesame seeds.
Easy Ingredient Swaps
↔Tamari instead of the soy sauce
↔Broccoli or broccolini, chopped, instead of the carrots
↔Red or green curry paste for the yellow
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