Thai Green Curry with Tofu
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
1 tbsp. sesame oil2-3 tbsp. Thai green curry paste1 lb. extra-firm tofu, cubed1 c. thinly sliced carrot1 red bell pepper, seeded and chopped2 c. shredded bok choy or green cabbage1 c. whole fresh basil leaves1 15-oz. can coconut milk1/2 c. water1-2 tbsp. agave nectar (optional)1 c. mung bean sprouts1 c. minced fresh cilantro
Heat oil in a large saute pan over medium heat. Add the tofu, carrot, bell pepper, bok choy, and basil leaves as they're ready, stirring and turning the heat down to low once the mixture is bubbling.
Add the coconut milk, water, and agave. Cover an simmer for about 5 minutes, or until the carrots are tender. Add the sprouts and cilantro. Stir and serve.
Serving Size: Makes 4-6 servings
Number of Servings: 5
Recipe submitted by SparkPeople user CYHIRAETH.
Add the coconut milk, water, and agave. Cover an simmer for about 5 minutes, or until the carrots are tender. Add the sprouts and cilantro. Stir and serve.
Serving Size: Makes 4-6 servings
Number of Servings: 5
Recipe submitted by SparkPeople user CYHIRAETH.
Nutritional Info Amount Per Serving
- Calories: 165.7
- Total Fat: 7.8 g
- Cholesterol: 0.0 mg
- Sodium: 220.4 mg
- Total Carbs: 15.1 g
- Dietary Fiber: 2.1 g
- Protein: 13.4 g
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