Tofu Curry with Bok Choy and Peanuts

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Tofu Curry with Bok Choy and PeanutsRecipe

Photo: Jennifer Causey; Styling: Missie Neville Crawford

This comforting dish is warming and wonderful fresh off the stove, but it makes for an even better lunch the next day because the flavors develop more after a night in the fridge.

Serves 4 (serving size: 3/4 cup rice and 1 1/2 cups curry)

Ingredients

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1 1/4 cups packed fresh cilantro leaves, divided
3 tablespoons green curry paste
3 tablespoons rice vinegar
1 1/2 tablespoons brown sugar
1 (15-ounce) can light coconut milk
1 (14-ounce) package firm water-packed tofu, drained and cubed
12 ounces baby bok choy, cut into wedges
1 (8-ounce) can sliced bamboo shoots, rinsed and drained
3 tablespoons lower-sodium soy sauce, divided
1/8 teaspoon kosher salt
2 (8.8-ounce) packages precooked brown rice (such as Uncle Ben's)
1/2 cup roasted unsalted peanuts, chopped

Preparation

1. Combine 1 cup cilantro and next 4 ingredients (through coconut milk) in a blender; process until smooth.

2. Bring curry mixture and tofu to a boil in a large Dutch oven over high heat; stir gently. Add bok choy, bamboo shoots, 1 1/2 tablespoons soy sauce, and salt to pan. Reduce heat to medium, and simmer 4 minutes.

3. Heat rice according to package directions. Divide rice among 4 bowls. Top evenly with curry mixture; sprinkle evenly with peanuts and remaining 1/4 cup cilantro. Drizzle servings evenly with remaining 1 1/2 tablespoons soy sauce.

Created date

July 2015

Nutritional Information

Calories 394
Fat 15.6 g
Satfat 2.8 g
Monofat 5 g
Polyfat 4.3 g
Protein 17 g
Carbohydrate 51 g
Fiber 5 g
Cholesterol 0.0 mg
Iron 3 mg
Sodium 796 mg
Calcium 123 mg