Red Curry Tofu with rice
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 cup brown rice1 package extra firm tofu, drained and cubed1 bunch chopped kale (or swiss chard) de-veined and blanched1 tbsp olive oil3 garlic cloves, minced1 small onion, chopped1/4 cup minced fresh cilantro1 Tbsp minced fresh ginger rootjuice of 1 lime1 can light coconut milk2-3 Tbsp red curry paste2-3 tsp brown sugar2 tsp soy sauce
1. Sprinkle drained and cubed tofu with seasoned salt. In a large nonstick skillet coated with cooking spray, saute tofu in oil until lightly browned. Remove and keep warm.
2.In the same skillet, saute onion,garlic and ginger for 1-2 minutes or until crisp-tender. Stir in the coconut milk, cilantro, curry paste, salt and pepper. reduce heat to low, and cook, stirring occasionally, for 2 minutes.
3. Add the lime juice, brown sugar and soy sauce, simmer, uncovered, for 4-5 minutes or until sauce is slightly thickened.
4. Stir in tofu and blanched kale; heat through. Serve with rice.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user ENANTZ.
2.In the same skillet, saute onion,garlic and ginger for 1-2 minutes or until crisp-tender. Stir in the coconut milk, cilantro, curry paste, salt and pepper. reduce heat to low, and cook, stirring occasionally, for 2 minutes.
3. Add the lime juice, brown sugar and soy sauce, simmer, uncovered, for 4-5 minutes or until sauce is slightly thickened.
4. Stir in tofu and blanched kale; heat through. Serve with rice.
Serving Size: Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user ENANTZ.
Nutritional Info Amount Per Serving
- Calories: 225.5
- Total Fat: 14.1 g
- Cholesterol: 0.0 mg
- Sodium: 399.2 mg
- Total Carbs: 8.3 g
- Dietary Fiber: 2.8 g
- Protein: 11.6 g
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