The original recipe calls for diced cooked meat, which is stir-fried for one minute before adding the orange juice. The source is the National Post (unknown date.)
Everyone loves stir-fries. If you would prefer one with Chinese flavours, use black bean sauce (Lee Kum Kee is the best) instead of the curry paste, and stock or water instead of the coconut milk.
3 tbsp vegetable oil
1 tbsp chopped fresh ginger
4 green onions, chopped.
2 tbsp mild or hot curry paste (I like Patak’s.)
1/2 package of extra-firm tofu, cut into 1-inch cubes.
1/2 cup orange juice
2 tbsp soy sauce
2 cups chopped cooked vegetables
1 cup canned coconut milk
3 cups cooked noodles, rice or pasta
1/2 cup toasted chopped nuts (peanuts, almonds, etc.)
1. Heat oil in a wok or large non-stick skillet. Pan-fry tofu cubes until crispy. Remove from pan and set aside. Add a tablespoon more oil to the skillet if necessary.
2. Add ginger, green onions and curry paste. Stir-fry about one minute.
3. Add orange juice and soy milk. Bring to a boil and add vegetables and coconut milk. Cook 3 or 4 minutes.
4. Add noodles, pasta or rice, and tofu. Toss well and cook a few minutes until sauce is mostly absorbed but dish is still saucy. Taste for seasoning. Sprinkle with nuts.
Makes 4-6 servings.
