vegan columbus: vegan living in central ohio

This is, hands down, my favorite dish from a chain restaurant* at the moment. I crave it, it's the only thing I order when I go there, and I've even gotten other people addicted to it. While it's very filling, at $8 a pop plus tip at the restaurant, here's an approximation to do at home with plenty for leftovers if you have more self-restraint than I do. I'm torn whether it's the amazing creamy sauce or the surprising tenderness of the silken tofu. The ingredients and directions were inspired by http://www.razzledazzlerecipes.com and, of course, P.F. Chang's, but composed by yours truly.

Ingredients:

• 1 small onion, cut into 3/4 inch cubes
• 1 small red bell pepper, cubed
• 1 cup halved mushrooms 4 ounces (3 cups) broccoli
• 1 cup thinly sliced carrots, sliced into diamonds like the picture if you're talented
• 1 cup whole sugar snap peas
• 1 package silken tofu, cubed

 

Coconut-Curry Sauce


• 1/2 cup canned coconut milk (stirred well)
• 2 tablespoon soy sauce
• 1/2 teaspoon curry powder
• 1 1/2 to 2 tablespoons packed brown sugar
• 2 teaspoons unseasoned rice vinegar or cider vinegar
• 2 teaspoons canola oil
• 2 teaspoons cornstarch dissolved in 1 1/2 tablespoons cold water

 

Directions:

 

1. Fry the cubes of silken tofu in heated oil (sesame is preferable, but canola will work). 
2. Combine the Coconut-Curry Sauce ingredients. 
3. Blanch the broccoli, carrots, and sugar snap peas until tender-crisp in boiling water. 
4. Drain and rush under cold water. 
5. Heat a wok or wide skillet over high heat until hot. 
6. Add the canola oil, swirl to glaze the pan. Then add the onions and bell pepper. Stir-fry until tender-crisp, about 3 to 4 minutes. Add the mushrooms and stir until hot, a few minutes more. 
7. Add the blanched vegetables and toss to mix. 
8. Add the sauce to the pan. 
9. Bring it to a simmer, tossing to combine. Stir until the sauce turns glossy, about 10 seconds. 
10. Serve over rice or rice noodles.