INGREDIENTS:
Curry Sauce:
- 1/2 cup coconut cream
- 1/3 cup almond milk
- 1 Tbsp curry powder
- 1 Tbsp sesame oil
- 2 tsp. soy sauce
- Dash of powdered ginger (optional)
Stir Fry:
- 2 small onion, chopped
- 3 garlic cloves, minced
- Chopped Veggie Mix: broccoli, bell peppers, snap peas, mushrooms
- 1 lb. extra firm tofu, chopped into square chunks
- Sea salt to taste
- 2 cups brown rice
- Toppings: peanuts, hot sauce
INSTRUCTIONS:
- To make your curry sauce, combine your coconut cream and almond milk in a microwave safe bowl. Melt in the microwave for about 15 seconds, then whisk together. Add in the other ingredients and continue to whisk until a sauce forms. Set aside.
- Heat some sesame oil in a large skillet over medium high heat. Add in onions, garlic and vegetable stir fry mix and sauté until cooked through (about 5-8 minutes). Toss in sea salt and chopped tofu, and gently stir. Pour in curry sauce, reduce to medium low heat and allow the mix to simmer for a few minutes.
- Serve over brown rice and top with peanuts and hot sauce!
Source: The Nutritious Kitchen
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