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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.

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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.

Servings
4

Ingredients

Rice, tofu, and peas

  • 1 cup sushi rice, rinsed and drained
  • 1 14-oz. pkg. firm tofu, cut into 1/2-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

Sauce

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

Preparation

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
  • Carbohydrate Content 54 g
  • Cholesterol Content 0 mg
  • Fat Content 12 g
  • Fiber Content 6 g
  • Protein Content 16 g
  • Saturated Fat Content 3 g
  • Sodium Content 86 mg
  • Sugar Content 5 g