Curry Stir Fry

Curry Stir Fry with Veggies, Chicken, and Baked Tofu

Ingredients:

  • ½ pound extra-firm tofu, pressed and sliced
  • 1 chicken breast (a smallish one if possible)
  • Curry Marinade (see below)
  • ¼ cup onion, roughly chopped
  • 1 tsp minced garlic
  • 2 cups broccoli florets
  • ½ cup broth
  • 1 tbsp cornstarch
  • 2 small or 1 large carrot, sliced thin
  • 1 cup bok choy, chopped
  • ¼ cup chopped fresh cilantro (optional)
  • To serve: Sriracha, quinoa/rice

Curry Marinade:

  • ¾ cup vegetable/chicken broth
  • 1 tbsp olive oil
  • 1 tbsp curry powder
  • 1 tbsp low-sodium soy sauce
  • ¼ tsp red pepper flakes
  • 1 tsp minced garlic

Directions:

  1. Mix marinade ingredients together in a small bowl. Pour ¼ cup marinade over the chicken in a resalable bag. Place remaining marinade over the tofu and leave in fridge for 45 minutes.
  2. Preheat oven to 400 degrees. Make rice or quinoa and let cook while the you are stir-frying.
  3. Coat a baking sheet with cooking spray or olive oil. Remove tofu from marinade and pour the leftover marinade into a measuring cup. Add another ¼ to 1/3 cup broth as well as the cornstarch. Stir to combine and set aside.
  4. Spread tofu slices on pan and cook for about 22 minutes, flipping halfway through.
  5. While tofu is baking, heat wok or pan over medium-high heat and coat with cooking spray or oil.
  6. Remove chicken from marinade and cut into 1-inch pieces. Brown chicken until almost cooked through, about 5 minutes. Remove chicken from wok and set aside.
  7. Lower heat to medium. Add garlic and onions; cook for about 30 seconds.
  8. Add broccoli, carrots, bok choy stems, and bok choy leaves (in that order). Stir fry about 1 minute before adding the next vegetable. If needed, add about ¼ cup broth to the pan to keep vegetables from burning.
  9. Continue stir frying until vegetables are almost done or until the tofu is ready to come out of the oven.
  10. Add tofu and chicken to pan. Pour marinade/sauce mixture into wok and heat to boiling. Stir in cilantro.
  11. Stir mixture (carefully) until sauce is thickened and everything is incorporated well.
  12. Serve as desired. Makes 2-3 servings.

curry tofu 1

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