April 18, 2015

thai stir fry with coconut sauce over rice

Yum

So one of my highlights from Spring Break was driving by the Lodge Cast Iron Outlet Store and getting to stop.  Which, it may not sound like a lot, but with 3 kids and one crazy dog, when all you do is want to get home and out of the car... let's just say my husband is a saint for letting me stop and shop!  I had a few pieces in mind, but ended up with a 14 inch cast iron wok.  Amazing.  Let's just say you may be seeing more stir fry and sauteed veggie recipes!;)  PS if you don't have any cast iron... you don't know what you are missing!!

Servings 6
Total Time 30 minutes

INGREDIENTS
  • 3/4 cup canned coconut milk (the rest can be frozen for later)
  • 3/4 cup water
  • 2 limes, juiced (about 3 tablespoons juice)
  • 3 tablespoons Bragg's Liquid Aminos or soy sauce
  • 3 tablespoons sugar
  • 1-2 teaspoons sriracha (depending on how hot you like it)
  • 6 tablespoons coconut or grapeseed oil, divided
  • 1 package extra firm tofu (you may want to buy 2 packages if you have 6 people that love tofu!), drained, pressed and cut into ¼ inch thick triangles (tips and tricks: pressing tofu) **you may use chicken if you'd prefer**
  • 1 large red onion, sliced
  • 6 garlic cloves, minced
  • 3 teaspoons (about 2-3 inches) fresh grated ginger root
  • 2, 15 ounce cans baby corn, halved
  • 2 red bell peppers, sliced
  • 3 teaspoons flour or cornstarch
  • 4-5 cups cooked rice
  • 1/4 cup chopped fresh cilantro


INSTUCTIONS

1.  In a small bowl whisk together the coconut milk, water, lime juice, Bragg's, sugar, and sriracha. Set aside.

2.  In a large skillet, over medium-high heat, add 2-3 tablespoons of oil.   Arrange tofu triangles in a single layer. Cook until lightly browned on bottoms, about 5 minutes. Flip and cook another 5 minutes on opposite sides. Remove from skillet and transfer to a plate.

3.  In a large wok (or you can use the same skillet) add remaining tablespoons of oil along with onion, garlic, ginger and baby corn pieces. Raise heat to high. Stir fry for about 3 minutes. Add bell pepper and stir fry for another 2 minutes, until veggies are tender-crisp.

4.  Whisk the flour into the sauce and pour it over the vegetables.  Cook until the sauce thickens and coats veggies, about 1 minute.

5.  Serve the vegetables over rice and top with tofu and cilantro.  Enjoy!!!

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