Coconut-Curry Tofu Stir-Fry

Coconut-Curry Tofu Stir-Fry Recipe
Oxmoor House

Yield:

4 servings (serving size: 1 1/2 cups stir-fry and 1/2 cup rice)

Recipe from

Oxmoor House

Recipe Time

Prep: 19 Minutes
Cook: 20 Minutes
Other: 30 Minutes

Nutritional Information

Calories 358
Fat 13.6 g
Satfat 6.0 g
Protein 16.4 g
Carbohydrate 47.3 g
Cholesterol 0 mg
Iron 3.1 mg
Sodium 779 mg
Caloriesfromfat 32 %
Fiber 2.3 g
Calcium 116 mg

Ingredients

1 (14-ounce) package extra firm tofu
3 tablespoons low-sodium soy sauce
2 teaspoons grated lime rind
2 tablespoons fresh lime juice
2 teaspoons green curry paste
1/2 teaspoon salt
1 (13.5-ounce) can light coconut milk
2/3 cup uncooked basmati rice
2 teaspoons dark sesame oil, divided
Cooking spray
3 tablespoons minced peeled fresh ginger
2 garlic cloves, minced
2 red bell peppers, cut into thin strips (about 3 1/2 cups)
6 green onions, cut into 1-inch pieces

Preparation

Wrap tofu in several layers of heavy-duty paper towels. Press with a heavy object for about 30 minutes to remove excess water. Remove paper towels; pat tofu dry, and cut into 3/4-inch cubes.

. While tofu drains, combine soy sauce and next 5 ingredients in a small bowl; set aside.

. Cook rice according to package directions, omitting salt and fat.

. While rice cooks, heat 1 teaspoon sesame oil in a large nonstick skillet coated with cooking spray over medium-high heat. Add tofu; cook 10 minutes or until lightly browned on all sides. Remove tofu from pan; keep warm.

. Heat remaining 1 teaspoon sesame oil in pan. Add ginger and garlic, and sauté 30 seconds. Add zucchini and bell pepper; sauté 2 minutes. Add green onions; sauté 4 minutes or until vegetables are crisp tender. Add soy sauce mixture and tofu. Bring to a boil; reduce heat, and simmer 2 minutes. Serve immediately over hot cooked basmati rice.

Oxmoor House Healthy Eating Collection,

Oxmoor House

January 2006
My Notes

Only you will be able to view, print, and edit this note.

Add Note