Curried Vegetables and Tofu
Nutritional Info
- Servings Per Recipe: 6
- 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
View full nutritional breakdown of Curried Vegetables and Tofu calories by ingredient
Introduction
I delicious combination of vegetables and tofu in a delectable coconut curry sauce I delicious combination of vegetables and tofu in a delectable coconut curry sauceNumber of Servings: 6
Ingredients
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2 cups Instant brown rice (I use Minute Rice)
14 ounces extra firm tofu (used Mori-Nu), drained and cut into cubes
1 medium onion, halved and thinly sliced
1 tbsp red curry paste
1/2 tsp curry powder
4 cups broccoli florets
1 cup lite coconut milk
3/4 cup vegetable broth
1 cup frozen green peas
1 large tomato, chopped
2 tbsp lime juice
Directions
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.
Member Ratings For This Recipe
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PKJ2231
