* Tofu, extra firm, 1 block (remove) * *Bok Choy, raw-shreaded, 2 cup (remove) * Green Beans (snap), 1.5 cup (remove) * Carrots, raw, 2 medium (remove) * Garlic, 3 cloves (remove) * Shallots, 4 tbsp chopped (remove) * Heavy Whipping Cream, .33 cup, fluid (yields 2 cups whipped) (remove) * Olive Oil, 1 tbsp (remove) * Curry powder, 2 tbsp (remove) 1 cup water (more or less depending on how thick you like your curry) salt and pepper to taste
Brown tofu in 1/2 tbsp olive oil on medium to medium-high heat. Remove from pan. Saute shallots and garlic in 1/2 tbsp olive oil until softened. Add carrots and green beans and cook until slightly softened. Add bok choy and saute for a few more minutes. Salt and pepper vegetables to taste. Add heavy cream, curry powder, and water and stir to combine. Return tofu to the pan. Simmer for a few minutes until the sauce is reduced to the consistency you like. Serve with brown rice (short grain is delicious and soaks up the sauce well) - not included in calorie count.