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Tofu in Spicy Red Coconut Sauce w/ Rice - 6

Source of Recipe

4 servings


List of 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



Recipe

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.

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

NUTRITION PER SERVING
CALORIES 258(30% from fat); FAT 8.5g (sat 4g,mono 2.4g,poly 1.7g); PROTEIN 10.1g; CHOLESTEROL 0.0mg; CALCIUM 81mg; SODIUM 727mg; FIBER 1.8g; IRON 3.1mg; CARBOHYDRATE 34.5g

Deborah Madison
Cooking Light, MAY 1999