2 tablespoons coconut 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 peas or snow peas

1/2 cup coconut milk
2 tablespoons soy sauce
1/2 teaspoon curry powder
1 tablespoon packed brown sugar (adjust according to your taste)
2 teaspoons unseasoned rice vinegar or 2 teaspoons cider vinegar
2 teaspoons cornstarch
1/2 cup peanuts


1) Drain the tofu, cube and fry in 1 tbsp coconut oil until brown. Set aside.
2) Separately blanch or steam the broccoli, carrots and sugar snap peas or snow peas until tender-crisp in plain boiling water.
3) Heat a wok or wide skillet over high heat until hot. Add 1 tbsp. coconut 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 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.

Adapted from: and inspired by my friend Carmen Arcilla 🙂



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