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Jungle Curry with Tofu




Source of Recipe


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Jungle Curry with Tofu

Cooking Light - September 2012 - Ivy Manning,
7 reviews rate this recipe 4 of 5 stars.
Serves 4 (serving size: 1 bowl)
Total time: 26 Minutes

This Thai-style curry is free of coconut milk and shines with late-summer produce.

Ingredients:
1 cup uncooked jasmine rice
1 (12-ounce) package extra-firm tofu, drained and cut into 1/2-inch cubes
2 tablespoons canola oil, divided
2 cups (2-inch) cut haricots verts
1 small eggplant, cut into 1/2-inch cubes (about 4 cups)
1 red bell pepper, cut into julienne strips
2 tablespoons green curry paste
1 cup organic vegetable broth
3 tablespoons lower-sodium soy sauce
2 teaspoons brown sugar
2 teaspoons grated lime rind
1 cup thinly sliced fresh basil
Lime wedges (optional)

Preparation:
1. Cook rice according to package directions, omitting salt and fat.

2. Place tofu on several layers of paper towels, and cover with additional paper towels. Let stand for 5 minutes, pressing down once.

3. Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add tofu; sauté 4 minutes or until lightly browned, stirring occasionally. Remove from pan; keep warm. Wipe pan clean with a paper towel.

Return pan to medium-high heat. Add remaining 1 tablespoon oil; swirl to coat. Add haricots verts, eggplant, and bell pepper; sauté 3 minutes, stirring occasionally. Add curry paste; cook 30 seconds, stirring frequently. Add broth, soy sauce, sugar, and rind; cook 5 minutes, stirring occasionally. Add reserved tofu; cook 1 minute.

Place 1/2 cup rice in each of 4 shallow bowls. Top each with about 1 1/2 cups tofu mixture and 1/4 cup basil. Serve with lime wedges, if desired.

One serving equals: Calories 292; Fat 12.4 g (Satfat 1 g, Monofat 8.2 g, Polyfat 2.6 g); Protein 13 g; Carbohydrate 35.4 g; Fiber 6.1 g; Cholesterol 0.0 mg; Sodium 650 mg