True Food's Curried Peapods and Tofu Stir-Fry

For Christmas, our family friend, Judi, gave us a lovely cookbook full of bright photos and seasonal, sustainable, simple recipes. The cookbook is called True Food by Andrew Weil, MD and Sam Fox, with Michael Stebner and is based on the recipes used in Phoenix, Arizona’s True Food Kitchen. I was able to go to the grocery store today, thank goodness, and I filled up on veggies and meats but also on some tofu, something I have recently discovered I wuite enjoy: See my Better Homes & Garden’s Crispy Tofu & Vegetables recipe. This time I tried black soybean extra firm tofu which had little black flecks in the otherwise white substance.

©EverydayCookingAdventures 2013

I slightly altered this recipe by putting fresh watercress down on the plate first and topping it with the tofu and vegetables. I also switched out the pea pods for asparagus and zucchini because the snap peas and snow peas looked a little bedraggled today at the market. Then, I really couldn’t figure out what evaporated cane sugar was so I just used pure cane sugar and sprinkled it on. The whole thing took me about 20 minutes total, the longest part was browning the tofu which took about 10 minutes. Perhaps, my wok pan wasn’t warm enough when I first put in the tofu. The tofu had great flavor and substance so that meat really wasn’t missed once again. The watercress had a delightful peppery flavor that almost made it spicy–what a fun surprise! I guess I just figured watercress would taste like any other kind of basic lettuce. Here’s my curried “asparagus” and tofu:

Curried Peapods and Tofu ©EverydayCookingAdventures 2013

Curried Peapods and Tofu Stir-Fry

True Food by Andrew Weil, MD & Sam Fox, with Michael Stebner, 2012

Serves 3-4

Ingredients

1 TBSP canola oil
1/4 cup vegetable broth
1/8 cup chopped cilantro
1/2 to 1 TBSP curry powder
1/2 TSP evaporated cane sugar
4 oz. firm or pressed tofu, thinly sliced and briefly pressed between paper towels to dry
1/2 medium onion, sliced
1/2 lb snow or sugar snap peas, stemmed and strings removed
1/4 TSP salt
(FOR MY RENDITION: Top halves only of 5-6 spears asparagus, 1/2 zucchini sliced into rounds)

Directions

1. Heat 1/2 TBSP of the oil in a nonstick skillet over medium-high heat. Add the tofu and sauté until the slices are golden on both sides. Transfer the tofu to a plate.

2. Heat the remaining 1/2 TBSP of the oil in the skillet over medium heat. Add the onion (FOR MINE and the zucchini and asparagus) and saute until translucent.

3. Stir in the curry powder, sugar, and salt and stir-fry for 1 minute.

4. Add the broth and tofu, and stir until combined, taking care not to break up the tofu.

5. Add the peas, cover, and let the peas stream until just crunch-tender, 2 to 3 minutes. Transfer to a serving dish and garnish with cilantro before serving. (FOR MINE, plate a handful of watercress first and add the tofu and veggies on top. Then sprinkle lightly with cilantro.

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2 Responses to True Food’s Curried Peapods and Tofu Stir-Fry

Cindy Pritchard December 7 at 2:21 am

This
Recipes For Stir Fry looks delicious and good for the health. For all the recipes I saw this is the one who really affordable and easy to prepare. I’m sure my family will love this very much. Thank you and Keep sharing!

- Newlywed Cook December 9 at 3:50 pm
  
  THanks Cindy!