Tamarind Coconut Stir Fry
Made with pantry staples, this stir-fry will fuel your travel daydreams. Perfect for a pandemic winter.
Ingredients:
Base:
One block tofu (or substitute another protein of choice)
Any combo of veggies -- here, I use 3 cups of green beans and 2 portabella mushrooms
Neutral oil, like sunflower or vegetable oil
Soy sauce
1-2 cups noodles or rice
Garnish options - use all, some, one or none: sesame seeds, cilantro, peanuts, tomatoes
Sauce:
4 tbsp kick+tang (plus extra for serving)
4 tbsp soy sauce
2 cups light coconut milk (an economical alternative: 2 tbsp coconut cream + 1 cup water)
Directions:
Drain tofu.
Prep vegetables -- for these, snip ends of green beans and cut mushrooms lengthwise.
Mix kick+tang, soy sauce and coconut milk and set aside.
Cut tofu into thin slices, about the size of dominos. Pan-fry in 1-2 tsps oil for a few minutes each on both sides, until golden-brown. Put in a bowl and set aside.
Pan-fry green beans in a few tsps oil until they start to brown.
Add mushrooms. Add a dash of soy sauce and cook for a few minutes.
Add back pan-fried tofu, pour sauce over the entire mixture, then cook for an additional two minutes.
Add garnishes and serve with noodles or rice -- along with more kick+tang on the side.
