Coconut Curry Tofu over Basmati Rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 bunches green onions2 14-oz cans light coconut milk1/2 cup light soy sauce, divided1 tablespoon curry powder2 teaspoons minced fresh ginger4 teaspoons chili paste2 lbs of firm tofu, cut into 3/4 inch cubes2 yellow bell peppers, thinly sliced8 ounces fresh mushrooms, chopped1/2 cup chopped fresh basil8 cups chopped bok choysalt to taste
Cook Rice
1. Remove white parts of green onions, and finely chop. Chop greens into 2-inch pieces.
2. In large heavy skillet over medium heat, mix coconut milk, 6 tablespoons soy sauce, brown sugar, curry powder, ginger and chile paste. Bring to a boil.
3. Stir tofu, yellow pepper, mushrooms and finely chopped green onions into the skillet. Cover and cook 5 minutes, stirring occasionally. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp. Garnish with remaining green onion.
Serving Size: 8 1-cup servings served with 3/4 Basmati Rice
Number of Servings: 8
Recipe submitted by SparkPeople user GSEHON.
1. Remove white parts of green onions, and finely chop. Chop greens into 2-inch pieces.
2. In large heavy skillet over medium heat, mix coconut milk, 6 tablespoons soy sauce, brown sugar, curry powder, ginger and chile paste. Bring to a boil.
3. Stir tofu, yellow pepper, mushrooms and finely chopped green onions into the skillet. Cover and cook 5 minutes, stirring occasionally. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp. Garnish with remaining green onion.
Serving Size: 8 1-cup servings served with 3/4 Basmati Rice
Number of Servings: 8
Recipe submitted by SparkPeople user GSEHON.
Nutritional Info Amount Per Serving
- Calories: 343.7
- Total Fat: 9.6 g
- Cholesterol: 0.0 mg
- Sodium: 987.9 mg
- Total Carbs: 50.5 g
- Dietary Fiber: 1.9 g
- Protein: 19.7 g
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