PF Chang's Coconut Curry Vegetables (GF)

(if you are scared of tofu you can leave it out)

Package of tofu

1 small onion, cut into 3/4 inch cubes (I'm not an onion person, so I add just a little)
1 small red bell pepper, cubed
1 cup halve mushrooms (I leave these out)
3 cups broccoli
1 cup thinly sliced carrots or whole sugar snap peas
sesame oil

Coconut Curry Sauce
1/2 cup canned coconut milk
2 teaspoons soy sauce (GF)
1/2 teaspoon curry powder
1 1/2 Tablespoons brown sugar
2 teaspoons unseasoned rice vinegar or cider vinegar
2 teaspoons canola oil

(Added later) 2 teaspoons cornstarch dissolved in 1 1/2 teaspoons cold water


Prepare your tofu by choosing firm, cube it and fry the sides until golden brown.

Blanch seperately the broccoli and carrots or sugar snap peas until crisp in plain boiling water. Drain and rush under cold water to stop the cooking. Drain again.

Combine the coconut curry sauce ingredients. Taste and adjust the sugar to your liking (some reviews add more coconut milk if too thick and more curry).

Heat skillet or wok over high heat until hot. Add the canola oil, swirl to glaze the pan. Then add the onions and bell pepper. stir-fry until tender and crisp, about 3-4 minutes. Add the mushrooms and stir until hot, a few more minutes. Add the blanched vegetables and toss to mix.

Stir the sauce and add it to the pan. Bring to a simmer, tossing to combine. stir the cornstarch mixture to recombine and add it to the pan. Stir until the sauce turns glossy, about 10 seconds (a bit longer if you are doubling the sauce).

Ribbon some sesame oil over and toss to mix.

Serve with rice.

(This is a serving for two and some kids)
Mindy Walker, Indianapolis