Green Curry Tofu w/veggies
- Number of Servings: 4
Ingredients
1 block firm tofuZucchini, baby.5 cup fresh spinach.75 bunch broccoli1 can light coconut milk2 tbsp green curry paste (jar kind)Thai fish sauce 2 tsp Splenda brown sugar blendnonstick cooking spray1 lime
Several hours before cooking, prepare tofu by cutting into bite-size chunks and placing in tupperware or other sealed dish (ziplock bag fine). Add in the juice of one lemon and 2 tbsp fish sauce. Allow to marinate.
Heat a large saucepan to medium, coat well w/nonstick cooking spray. Drain tofu and add to pan. Cook 2-3 minutes on each side or until browned. Remove from pan.
Add coconut milk and green curry paste to the saucepan, heat on medium for 5 mins. Add fish sauce and brown sugar. Taste sauce and adjust to your liking - add red pepper flakes if you want it spicier.
Add tofu to curry sauce, along with broccoli, spinach and zucchini, along with 1/3 cup water. Cook until vegetables are tender. Serve over brown basmati rice or the starch of your choosing.
Number of Servings: 4
Recipe submitted by SparkPeople user TORONTOCAT.
Heat a large saucepan to medium, coat well w/nonstick cooking spray. Drain tofu and add to pan. Cook 2-3 minutes on each side or until browned. Remove from pan.
Add coconut milk and green curry paste to the saucepan, heat on medium for 5 mins. Add fish sauce and brown sugar. Taste sauce and adjust to your liking - add red pepper flakes if you want it spicier.
Add tofu to curry sauce, along with broccoli, spinach and zucchini, along with 1/3 cup water. Cook until vegetables are tender. Serve over brown basmati rice or the starch of your choosing.
Number of Servings: 4
Recipe submitted by SparkPeople user TORONTOCAT.
Nutritional Info Amount Per Serving
- Calories: 260.5
- Total Fat: 11.6 g
- Cholesterol: 0.0 mg
- Sodium: 802.3 mg
- Total Carbs: 23.6 g
- Dietary Fiber: 10.0 g
- Protein: 22.5 g
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