- Calories 358
- Fat 13.6g
- Satfat 6.0g
- Protein 16.4g
- Carbohydrate 47.3g
- Cholesterol 0mg
- Iron 3.1mg
- Sodium 779mg
- Caloriesfromfat 32%
- Fiber 2.3g
- Calcium 116mg
Coconut-Curry Tofu Stir-Fry
Oxmoor House
How to Make It
Step 1
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.
Step 2
. While tofu drains, combine soy sauce and next 5 ingredients in a small bowl; set aside.
Step 3
. Cook rice according to package directions, omitting salt and fat.
Step 4
. 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.
Step 5
. 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
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oohyummy's Review
This was terrible. I definitely will not make this recipe again. The lime juice, curry paste and coconut milk just do not taste good together.
Samiam037's Review
This is a make again with revisions recipe. Half the coconut milk (it's way to much, very soupy) and quarter the curry unless you are sure it won't be to hot. I had to rinse everything off including the rice it was so hot that was all you could taste. I'll make it again for sure though.
ShannaB's Review