Pf Chang's Coconut Curry Vegetables

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 2 tablespoons canola oil or 2 tablespoons sesame oil
• 12 ounces package extra firm water-packed tofu
• 1 small onion, cut into 3/4-inch cubes
• 1 small red bell pepper, cubed
• 1 cup sliced mushrooms
• 3 cups broccoli florets
• 1/2 cup carrot, thinly sliced
• 1/2 cup whole sugar snap pea
• 1/2 cup coconut milk
• 2 tablespoons soy sauce
• 1/2 teaspoon curry powder
• 2 tablespoons packed brown sugar
• 2 teaspoons unseasoned rice vinegar or 2 teaspoons cider vinegar
• 2 teaspoons cornstarch
• 1/2 cup peanuts

Recipe

• 1 drain the tofu, cube and fry in 1 tbsp canola oil until brown. set aside. (see this thread: http://www.recipezaar.com/bb/viewtopic.zsp?t=170177) i recommend freezing the tofu first to firm up the texture.
• 2 separately blanch or steam the broccoli, carrots and sugar snap peas until tender-crisp in plain boiling water.
• 3 heat a wok or wide skillet over high heat until hot. add 1 tbsp canola oil, swirl to glaze the pan, then add the onions and bell pepper. stir-fry until tender-crisp, 3-4 minutes. add the mushrooms and stir until hot, a few minutes more. add the blanched vegetables and and tofu. toss to mix.
• 4 combine the coconut-curry sauce ingredients. taste and adjust the sugar to your liking.
• 5 add the sauce to the pan with the veggies. bring to a simmer, tossing to combine.
• 6 dissolve the cornstarch in 1 1/2 tbsp of water and add to pan. stir until the sauce turns glossy, about 10 seconds (a bit longer if you're doubling the sauce).
• 7 add the peanuts.
• 8 serve with rice, noodles, or a warm loaf of bread.
• 9 use a milder or hotter curry powder to vary the spice.
• 10 for a really saucy dish to serve over rice or noodles, double the sauce ingredients and the cornstarch mixture.