1-1/2 teaspoons oil
1 (12-ounce) package extra firm tofu, drained/strained and patted dry
16 ounces coconut water
1 tablespoon cornstarch
1 tablespoon peanut butter
1-1/2 teaspoons light olive oil (or what you have on hand)
1 teaspoon curry powder
1 teaspoon sugar
1/2 teaspoon fresh grated ginger (or powdered)
1/4 teaspoon cinnamon
salt, to taste
pepper, to taste
2 to 3 cups chopped veggies of choice, to taste
1/4 cup water
2 cup cooked rice
1. Heat 1/2 tablespoon oil in a pan over medium heat. Add tofu; cook until lightly browned. Remove from pan and set aside. (if the tofu starts sticking to the pan, I'll add a small amount of water to lift it up from the pan without leaving and pieces stuck)
2. In a blender, place the ingredients listed above from coconut water to pepper (coconut water, cornstarch, peanut butter, light olive oil, curry powder, sugar, ginger, cinnamon, salt, and pepper). This can be done with a whisk in a bowl if preferred.
3. In the same pan the tofu was made in, cook the veggies with a bit of water until crisp tender.
4. When the veggies are done, add the sauce and stir until thickened, about 5 minutes. Add the tofu back into the sauce to heat through again. Serve over hot over rice.
**Sesame or peanut oil may add a nice flavor to the sauce if you have that on hand. However, reduce the amount of sesame oil if you choose to use that because that can become overpowering.
Source of recipe: I LOVE coconut sauces with stir-fry like dishes, but always feel guilty about the calories. So here's want I came up with for a little lighter version