Pf Chang'S Coconut Curry Vegetables

Step 1

Drain the tofu, cube and fry in 1 tbsp canola oil until brown. Set aside. (See this thread: http://www.recipezaar.com/bb/viewtopic.zsp?t=I recommend freezing the tofu first to firm up the texture.

Step 2

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

Step 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.

Step 4

Combine the coconut-curry sauce ingredients. Taste and adjust the sugar to your liking.

Step 5

Add the sauce to the pan with the veggies. Bring to a simmer, tossing to combine.

Step 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).

Step 7

Add the peanuts.

Step 8

Serve with rice, noodles, or a warm loaf of bread.

Step 9

Use a milder or hotter curry powder to vary the spice.

Step 10

For a really saucy dish to serve over rice or noodles, double the sauce ingredients and the cornstarch mixture.