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Curried Cashew Sauce over Rice, Snap Peas, and Tofu

Cashew butter and coconut milk make a rich, creamy sauce without the cream. You can also toss noodles with the sauce, or use it as a dip for raw vegetables or roasted cauliflower.

Ingredients: 

Ingredient Set Name: 

Rice, Tofu, and Peas

Ingredients: 

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1 cup sushi rice, rinsed and drained
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1 14-oz. pkg. firm tofu, cut into ½-inch cubes and blotted dry
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10 oz. sugar snap peas (2 cups)
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2 endives (1 red and 1 yellow), sliced crosswise into thin rings (2 cups)
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2 Tbs. cilantro leaves

Ingredient Set Name: 

Sauce

Ingredients: 

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½ cup cashew butter
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½ cup light coconut milk
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2 Tbs. lemon juice
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1 Tbs. curry powder
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1 clove garlic, minced (1 tsp.)
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1 tsp. honey

Instructions: 

1. To make Rice, Tofu, and Peas: Bring rice and 2 cups water to a boil in medium saucepan. Cover, reduce heat to medium-low, and simmer 10 to 12 minutes, or until most liquid is absorbed. Remove pan from heat, and let stand until ready to serve.

2. Heat large nonstick skillet over medium-high heat. Add tofu, and cook 9 to 10 minutes, or until golden, flipping occasionally. Transfer tofu to plate. Add snap peas and 2 Tbs. water to skillet, cover pan, and steam snap peas 1 minute, or until they turn bright green. Return tofu to pan.

3. Combine endives and cilantro in small bowl, and set aside.

4. To make Sauce: stir together all ingredients and 1 Tbs. water in small bowl.

5. To serve, divide rice among four bowls. Top with tofu and peas. Spoon about 2 Tbs. Sauce over each serving, and garnish with endive mixture.

Nutrition Information: 

Calories: 
388
Protein: 
16 g
Total Fat: 
12 g
Saturated Fat: 
3 g
Carbohydrates: 
54 g
Cholesterol: 
0 mg
Sodium: 
86 mg
Fiber: 
6 g
Sugar: 
5 g
Yield: 
Serves 4

Comments on this Recipe

This was delicious! The sauce was perfect -- I used my hot curry powder and it balanced perfectly with the coconut milk. You can use whatever nut butter you have on hand (I used a mixture of natural almond and peanut butter). I substituted brown rice for the white. I also substituted agave nectar for the honey to make the dish vegan. Perfection -- I'll make this again for sure!