Caribbean-style dish with curry flavor
The recipe calls for chicken. I am going to attemp it with tofu.
1/2 cup reduced-sodium chicken (or vegetable) broth
2 tablespoons lime juice
2 tablespoons finely shredded lime peel or orange peel
2 teaspoons brown sugar
2 teaspoons curry powder
1 teaspoon corn starch
12 ounces skinless boneless chicken breast halves or thighs (or 1 package firm tofu)
2 teaspoons peanut oil or cooking oil
2 cloves garlic, minced
1 cup sliced red onion
2 cups chopped, peeled mango or papaya
2 cups hot cooked rice
lime peel strips (optional)
For sauce, in a small bowl stirl together broth, lime juice, lime peel, brown sugar, curry powder, and cornstarch; set aside. Rinse chicken (drain tofu); pat dry, and cut into bite size pieces.
In a large wok or 12 inch skillet, heat oil until very hot. Stir fry garlic for 30 seconds. Add onion slices; stir fry for 3 minutes. Remove onion from wok or skillet. Add chicken (or tofu) and stir fry for 2-3 minutes. Push chicken into center of wok (remove tofu and set aside).
Stir sauce mixture. Pour sauce into center of wok; cook and stir until thickened and bubbly. Return onion to work. Add mango or papaya. Stir ingredients together to coat with sauce. Cook 2 minutes or more until mixture is heated through. (add tofu for 1 minute, stirring gently). Serve over rice, garnish with lime peel strips.
Makes 4 servings.
I have no idea if the tofu will work out, but I'm going to give it a shot. I made this last year with chicken, and it was really tasty.