Weight Watchers - Thai Coconut Curry Vegetables and Tofu
- Number of Servings: 5
Ingredients
Directions
3 scallions, chopped2 garlic cloves, minced1 tablespoon minced peeled fresh ginger2 tablespoons curry powder1/2 teaspoon salt1/4 teaspoon ground cumin1/4 teaspoon ground cardamom1 1/2 cups chicken broth1 tablespoon soy sauce1 tablespoon honey1 package sugar snap stir fry vegetables, thawed1 (14 oz) container extra firm tofu, drained and cut into 1/4 in cubes1/2 cup coconut milk1/4 cup chopped fresh cilantro
1. Spray a large nontick skillet with nonstick spray and set over medium high heat. Add the onion and cook, stirring frequently about 5 minutes. Add the garlic, ginger, curry powder, salt, cumin and cardamom and cook, stirring constantly, 1 minute longer.
2. Stir in the rice. Add the broth, soy sauce and honey and bring to a boil.
3. Reduce the heat, cover and simmer until the rice is tender and the liquid is almost absorbed (about 25 minutes for brown rice). Stir in the vegetables and tofu and cook, covered until heated through, 5 minutes. Stir in the coconut milk and cilantro.
Number of Servings: 5
Recipe submitted by SparkPeople user PRISCILLAE.
2. Stir in the rice. Add the broth, soy sauce and honey and bring to a boil.
3. Reduce the heat, cover and simmer until the rice is tender and the liquid is almost absorbed (about 25 minutes for brown rice). Stir in the vegetables and tofu and cook, covered until heated through, 5 minutes. Stir in the coconut milk and cilantro.
Number of Servings: 5
Recipe submitted by SparkPeople user PRISCILLAE.
Nutritional Info Amount Per Serving
- Calories: 230.7
- Total Fat: 10.4 g
- Cholesterol: 0.0 mg
- Sodium: 904.5 mg
- Total Carbs: 19.9 g
- Dietary Fiber: 3.8 g
- Protein: 11.8 g
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