HengJun's Coconut Curry Vegetables

Coconut Curry Vegetables

Note:

This is a copycat recipe from HengJun's China Bistro. It's my favorite dish there, and while my dining room lacks the ambiance...this dish is still excellent at home! 

 

Ingredients:

2 tablespoons canola 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 pea

Coconut-Curry Sauce

1/2 cup coconut milk
2 tablespoons soy sauce
1/2 teaspoon curry powder
2 tablespoons packed brown sugar
2 teaspoons unseasoned rice vinegar or 2 teaspoons cider vinegar
2 teaspoons cornstarch
1/2 cup peanuts

Directions:

1 .Drain the tofu, cube and fry in 1 tbsp canola oil until brown. Set aside. I recommend freezing the tofu first to firm up the texture.

2 .Separately blanch or steam the broccoli, carrots and sugar snap peas until tender-crisp in plain boiling water.

3 .Heat a wok or wide skillet over high heat until hot. Add 1 tbsp canola 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 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.