
Bare-Bones Tofu Curry

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Everyone has a standby fast dish, and this is mine. Although minimal, it does accept all kinds of vegetables from green beans to bok choy, tomatoes to winter squash. Steam or stir-fry your chosen vegetable, then add it to the curry at the end. Serve this curry over rice or rice noodles. For wine, an Alsatian or Oregon Pinot Gris offers lovely fruit with balanced cool-climate acidity.
ingredients
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serves: 2-3
2 teaspoons roasted or plain peanut oil
1 carton firm tofu packed in water (drained and cubed)
sea salt and freshly ground pepper
2 large shallots, sliced
1 can coconut milk, light or regular
1-2 teaspoons Thai red curry paste
drops (a few) soy sauce, preferably mushroom soy
1 tablespoon slivered basil, Thai if possible
1 tablespoon slivered mint leaves (plus 2 or 3 sprigs for garnish)
Servings Per Recipe: 2
Amount per Serving
Calories: 705
- Total Fat: 64.1 g
- Saturated Fat: 43.1 g
- Trans Fat: 0 g
- Cholesterol: 0 mg
- Sodium: 52.4 mg
- Total Carbs: 15.3 g
- Dietary Fiber: 4.2 g
- Sugars: 0 g
- Protein: 30.3 g
preparation

comments
Mommy_loves_to_cook
May 8, 2012