Curried Cashew Sauce over Rice, Snap Peas, and Tofu
30 minutes or fewer
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.
Rice, Tofu, and Peas
- 1 cup sushi rice, rinsed and drained
- 1 14-oz. pkg. firm tofu, cut into ½-inch cubes and blotted dry
- 10 oz. sugar snap peas (2 cups)
- 2 endives (1 red and 1 yellow), sliced crosswise into thin rings (2 cups)
- 2 Tbs. cilantro leaves
- ½ cup cashew butter
- ½ cup light coconut milk
- 2 Tbs. lemon juice
- 1 Tbs. curry powder
- 1 clove garlic, minced (1 tsp.)
- 1 tsp. honey
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.
June 2014 p.29