Curried Vegetables and Tofu
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 cups Instant brown rice (I use Minute Rice)14 ounces extra firm tofu (used Mori-Nu), drained and cut into cubes1 medium onion, halved and thinly sliced1 tbsp red curry paste1/2 tsp curry powder4 cups broccoli florets1 cup lite coconut milk3/4 cup vegetable broth1 cup frozen green peas1 large tomato, chopped2 tbsp lime juice
Cook the rice according to package directions. Place the tofu between layers of paper towels and let stand for 10 minutes.
While the rice is cooking, coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add the tofu and cook, turning once, for 6 to 8 minutes, or until golden brown. Sprinkle with 1/4 teaspoon of the salt, is desired. With a slotted spoon, remove to a plate.
Add the onion to the skillet and cook, stirring frequently, for 3 to 4 minutes, or until browned. Stir in the curry paste, and curry powder. Add the broccoli, coconut milk, broth, and peas. Bring to a boil. Reduce the heat to low. Cover and simmer for 3 to 4 minutes, or until the broccoli is crisp-tender. Stir in the tomato, lime juice, and the reserved tofu. Simmer, stirring occasionally, for 2 to 3 minutes, or until the tofu is hot. Serve over the rice.
Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user MISVIK.
While the rice is cooking, coat a large nonstick skillet with cooking spray and heat over medium-high heat. Add the tofu and cook, turning once, for 6 to 8 minutes, or until golden brown. Sprinkle with 1/4 teaspoon of the salt, is desired. With a slotted spoon, remove to a plate.
Add the onion to the skillet and cook, stirring frequently, for 3 to 4 minutes, or until browned. Stir in the curry paste, and curry powder. Add the broccoli, coconut milk, broth, and peas. Bring to a boil. Reduce the heat to low. Cover and simmer for 3 to 4 minutes, or until the broccoli is crisp-tender. Stir in the tomato, lime juice, and the reserved tofu. Simmer, stirring occasionally, for 2 to 3 minutes, or until the tofu is hot. Serve over the rice.
Serves 6
Number of Servings: 6
Recipe submitted by SparkPeople user MISVIK.
Nutritional Info Amount Per Serving
- Calories: 232.8
- Total Fat: 6.1 g
- Cholesterol: 0.0 mg
- Sodium: 307.4 mg
- Total Carbs: 34.3 g
- Dietary Fiber: 4.4 g
- Protein: 11.1 g
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