4 servings (serving size: 3/4 cup tofu mixture and 1/2 cup rice)
2 teaspoons roasted peanut or vegetable oil
1 1/4 cups sliced green onions
1 tablespoon minced peeled fresh ginger
2 large garlic cloves, minced
2 tablespoons mushroom-flavored or plain low-sodium soy sauce
1 tablespoon red curry paste
1/2 teaspoon salt
1 (14-ounce) can light coconut milk
1 (12.3-ounce) package reduced-fat firm tofu, drained and cut into 1/2-inch cubes
2 tablespoons chopped fresh basil
2 cups hot cooked jasmine or basmati rice
How to Make It
Heat oil in a large nonstick skillet over medium-high heat. Add green onions, ginger, and garlic; stir-fry 1 minute. Stir in soy sauce, curry paste, salt, milk, and tofu; bring to a simmer. Reduce heat to medium; cook 2 minutes. Stir in basil; serve over rice.
For us this had very little flavor. I still gave the recipe a three because there is a good chance our curry paste was the culprit (maybe it was bland?). We added veggies too-green pepper and broccoli. I think next time we will use straight curry powder that we know we like and see if that helps.
I thought this was great - very easy to make. Like other reviewers I think you definitely need to add vegetables. I added onion and green beans because that's what I had. Obviously if you don't like the consistency of tofu this is not the recipe for you. I will definitely make this over and over. I served it over brown rice.
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