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Tofu in Spicy Red Coconut Sauce

Yield 4 servings (serving size: 3/4 cup tofu mixture and 1/2 cup rice)

Ingredients

  • 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

Nutrition Information

  • calories 258
  • caloriesfromfat 30 %
  • fat 8.5 g
  • satfat 4 g
  • monofat 2.4 g
  • polyfat 1.7 g
  • protein 10.1 g
  • carbohydrate 34.5 g
  • fiber 1.8 g
  • cholesterol 0.0 mg
  • iron 3.1 mg
  • sodium 727 mg
  • calcium 81 mg

How to Make It

  1. 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.