A delightful and flavorful coconut curry stir-fry featuring tofu and a medley of fresh vegetables, perfect for a wholesome meal.
Press the tofu to remove excess water, then cut it into cubes.
Pressing tofu helps it absorb flavors better and improves its texture when cooked.
Heat a wok over medium-high heat and add a tablespoon of oil. Fry the tofu cubes until golden brown on all sides, then set aside.
Frying tofu in batches prevents overcrowding, ensuring even browning.
Blanch the broccoli, carrots, and sugar snap peas in boiling water until tender-crisp, then drain and set aside.
Blanching vegetables preserves their vibrant color and crisp texture.
In the same wok, heat another tablespoon of oil. Stir-fry the onion and red bell pepper until softened.
Stir-frying at high heat ensures the vegetables retain their crunch.
Combine coconut milk, soy sauce, curry powder, brown sugar, and rice vinegar in a bowl to make the sauce.
Taste the sauce and adjust the seasoning to your preference before adding it to the dish.
Add the blanched vegetables and tofu back to the wok. Pour in the sauce and toss to coat evenly.
Toss gently to avoid breaking the tofu cubes.
Dissolve the cornstarch in a small amount of water and stir it into the wok. Cook until the sauce thickens.
Stir constantly to prevent lumps from forming as the sauce thickens.
Sprinkle roasted peanuts over the dish before serving.
For added flavor, lightly crush the peanuts before sprinkling.
Serve the dish hot with steamed rice or noodles.
Garnish with fresh cilantro or lime wedges for a refreshing touch.
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