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Nutritional Facts
Calories 303(44% from fat)Fat 14.9g (sat 5.2g,mono 6.7g,poly 1.3g)
Protein 25.2g
Cholesterol 57mg
Calcuim 20mg
Sodium 634mg
Fiber 2.7g
Iron 3.2mg
Carbohydrate 16.5g
Serves:
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Ingredients
2 tablespoons peanut oil, divided1 12-ounce package extra-firm tofu
1 pound yellow and/or green zucchini
1 large red bell pepper, diced
1 tablespoon minced ginger
1 1/3 cups coconut milk
3 tablespoons (or more) fresh lime juice
3/4 teaspoon Thai red curry paste
1/2 cup sliced fresh basil, divided
Procedure
Heat 1 tablespoon oil in large nonstick skillet over medium-high heat.Add tofu; sauté until golden, about 4 minutes. Transfer tofu to bowl.
Add remaining 1 tablespoon oil, then zucchini and bell pepper to skillet; sauté until beginning to soften, about 4 minutes.
Return tofu to skillet. Add ginger; stir 30 seconds.
Add coconut milk, 3 tablespoons lime juice, soy sauce, and curry paste; stir to dissolve curry paste.
Simmer until sauce thickens, about 6 minutes. Season with salt and more lime juice, if desired. Stir in half of basil. Sprinkle with remaining basil; serve.
Substitutions
Click on an ingredient to see
a list of substitutions.
a list of substitutions.