Prep 20 mins
Cook 20 mins
This is a copycat recipe from PF Chang's China Bistro. It's my favorite dish there, and while my dining room lacks the ambiance...this dish is still excellent at home!
- 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
- 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
- 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=170177) I recommend freezing the tofu first to firm up the texture.
- Separately blanch or steam the broccoli, carrots and sugar snap peas until tender-crisp in plain boiling water.
- 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.
- Combine the coconut-curry sauce ingredients. Taste and adjust the sugar to your liking.
- Add the sauce to the pan with the veggies. Bring to a simmer, tossing to combine.
- 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).
- Add the peanuts.
- Serve with rice, noodles, or a warm loaf of bread.
- Use a milder or hotter curry powder to vary the spice.
- For a really saucy dish to serve over rice or noodles, double the sauce ingredients and the cornstarch mixture.
Awesome! A few mods - I only had about 1/4 cup of peanuts so I also put a couple Tbs of chunky PB in the coconut-curry sauce. I subbed frozen sweet peas for snap peas (put in with the sauce right at the end). As per mersaydees' suggestion, I up'ed the curry powder a bit and per AliB's I scanted the sugar a bit. Double Bingo. Excellent fast weekday dinner - thank you WICC!
WONDERFUL dish! My DH who usually will not try anything "new" raved about it and said I should be sure to keep the recipe. That is MAJOR kudos from him! Only "mistake" I made is I think my coconut milk might have been sweetened or our brown sugar in Belgium is sweeter as the dish came out a little candy-ish, but that was my error. Great recipe! Thanks!
Thanks for the recipe. One thing, though. I don't think they use Indian curry. PF Chang is using Thai curry, I think red curry paste. That's what I'm going to use, anyway.