Stir Fry Tofu in Butter Chicken Sauce
Author: Maya Moscovich
Recipe type: Main, Vegetarian
Prep time:
Cook time:
Total time:
- ¾ container “Butter Chicken” Sauce by “Summer Fresh” (about 450gr)
- 3 Mushrooms – Sliced
- 14 Cherry Tomatoes – Halved
- 200gr Tofu (firm) – Cubed
- 2 tbsp Fresh Coriander – Chopped
- 3 tbsp Coffee Cream (18%) or Heavy Cream
- 2 tbsp Olive Oil
- In a Wok or a deep frying pan, heat the olive oil over medium- high heat
- Add in the cubed tofu and let fry about 4 minutes on each side until you see it starts turning light brown
- Add in the tomatoes and mushrooms and toss in the wok for about 2-3 minutes
- Pour in the “Butter Chicken’ sauce and stir until veggies and tofu are fully coated
- Add in coffee cream and coriander and stir occasionally
- Let cook while stirring occasionally for about 10 minutes and serve over a bed of rice, potatoes or noodles.
Recipe by Maya`s Kitchen at https://www.mayaskitchen.info/2013/02/18/stir-fry-tofu-in-butter-chicken-sauce/
2.2.8