Thai Tofu with Pineapple and Veggies

Name: Thai Tofu with Pineapple and Veggies
Yield: 4 to 6 servings
Ingredients: One 16-ounce tub extra-firm tofu; 2 tablespoons olive oil; 1 tablespoon reduced-sodium soy sauce; 1 medium onion, quartered and thinly sliced; 8 baby carrots, halved lengthwise; 1 cup frozen green peas; One 15- to 16-ounce can pineapple chunks or slices, drained (reserve juice for a different use); One 15-ounce can baby corn, undrained; 1 cup diced tomatoes; 1 cup light coconut milk; 2 stalks lemongrass, cut into thirds and bruised, optional; 2 teaspoons good-quality curry powder, or to taste; 2 tablespoons cornstarch; 1/4 to 1 teaspoon red or green curry paste, optional; 1/4 cup minced fresh cilantro; Salt to taste; Hot cooked grain (rice, quinoa, or couscous)

January 24, 2012

This is a nice change of pace from more common soy sauce–flavored stir-fries, but it’s just as quick and every bit as delectable. Don’t be alarmed by the ingredient list, which is relatively long compared with those in most recipes in this book. It really is a quick dish, and with such an array of healthy components, you’ll need little else to make a satisfying meal.

Recipe notes

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