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Tofu with Red Curry Paste, Peas, and Yellow Tomatoes

Randy Mayor
Yield 4 servings (serving size: 1 cup tofu mixture and 1 cup rice)
Red curry paste can be found in the ethnic or gourmet sections of most large supermarkets. The paste is a blend of clarified butter (ghee), curry powder, vinegar, and other seasonings. Use either Indian or Asian curry paste; it comes in mild and hot versions, so adjust the heat to suit your preference.

Ingredients

  • 1 (14-ounce) package firm tofu, drained and cut into 1-inch cubes
  • 2 tablespoons fresh lime juice
  • 1 teaspoon ground turmeric
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 teaspoons olive oil
  • 2 cups thinly sliced onion
  • 1 cup light coconut milk
  • 1 to 2 tablespoons red curry paste
  • 1 cup shelled green peas (about 1 pound unshelled) or frozen green peas, thawed
  • 1/2 cup chopped yellow tomato
  • 4 cups hot cooked long-grain rice

Nutrition Information

  • calories 421
  • caloriesfromfat 23 %
  • fat 10.6 g
  • satfat 3.1 g
  • monofat 2.9 g
  • polyfat 3.1 g
  • protein 15.5 g
  • carbohydrate 66.9 g
  • fiber 5.3 g
  • cholesterol 0.0 mg
  • iron 8.7 mg
  • sodium 344 mg
  • calcium 154 mg

How to Make It

  1. Place a large nonstick skillet over medium-high heat. Add tofu; cook until liquid from tofu is evaporated (about 3 minutes). Remove tofu from pan; sprinkle with lime juice, turmeric, salt, and pepper.

  2. Heat oil in pan over medium-high heat. Add onion; sauté 5 minutes. Add tofu, and cook 7 minutes or until golden. Combine milk and curry paste; add to pan. Reduce heat, and simmer 3 minutes. Add peas and tomato; cook 2 minutes. Serve over rice.

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.