Sweet Coconut-Curried Tofu and Zucchini

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Sweet Coconut-Curried Tofu and Zucchini

 

1 tablespoon sesame oil

1 tablespoon curry

1 teaspoon cumin seed

1/2 teaspoon salt

2 14 ounce blocks firm tofu, drained and cut in 1/2-inch blocks

2 medium zucchini, cut in 1/2-inch cubes

1 15-ounce can coconut milk

1 tablespoon vegetarian fish sauce

1/4 cup hoisin sauce

1/4 cup lite soy sauce

1/4 1/2 teaspoon Asian chili sauce

 

Heat the oil in a large, deep nonstick skillet over medium high. Add the curry,

cumin and salt and cook, stirring, 2 minutes. Add the tofu in a single layer and

brown the pieces on all sides, which will take 7 to 8 minutes.

Add the zucchini and gently toss. Cook until it is lightly browned, about 5 to 6

minutes.

Add the coconut milk, fish sauce, hoisin, soy and chili sauces and bring to a

boil. Reduce the heat to a gentle simmer and cook another 10 minutes, or until

the sauce is somewhat thickened. Season to taste with more salt or chili sauce.

Serves 6.

 

 

 

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