Here’s what I’m enjoying tonight over my tofu/veggie stir-fry. Regardless what you think of tofu, my dinner reminds me of this: Our handyman/construction guy “Eddie” that builds and fixes things around our house once proclaimed how he had never eaten tofu (I was making it at the time) because a friend told him that he lived by a tofu factory? and he said the smell coming out of the factory was bad. Coming from small town farmville, I could only think to myself…apparently this carnivore has never smelled cow manure?
Anyway, this is a very mild curry that maybe even Eddie would like. If you are a seasoned curry lover, you may want to kick it up a notch with a little extra curry powder or heat.
Coconut Curry Stir-Fry Sauce
From the cookbook The America’s Test Kitchen Healthy Family Cookbook
Whisk all the ingredients together in a bowl, season to taste and use as directed in stir-fry recipes.
Per Serving: Cal 35, Fat 2g, Sat Fat 1.5g, Chol 0mg, Carb 4g, Protein 0g, Fiber 0g, Sodium 210mg