Thai Tofu Curry
Ciao Friends,
Even though I am traveling in Italy at the moment, this recipe sounds delicious! There is only so much pizza and pasta I can eat. Thank goodness for this beautiful mountain town I am in at the moment which has a strong German influence! That means some really tasty german food is on the menus! Anyway, fitness pal had this recipe up so I’ve decided to share it with you! Bon Appetit
Tofu and vegetables take a bath in just enough coconut milk to coat them with Thai flavors for an exotic and easy stir-fry. Steamed, diced sweet potatoes stand in for white rice, giving you a fiber-rich, slightly sweet base to soak up the sauce. Enjoy beneficial nutrients like 40% of your daily iron and 11 grams of fiber, while employing a cheap source of protein in tofu.
Active time: 30 minutes Total time: 30 minutes
Thai Curry Tofu Over Sweet Potatoes
Ingredients
1/2 cup (120ml) coconut milk
1 teaspoon tamari soy sauce
1 teaspoon local or organic honey
2 teaspoons Thai Kitchen Green Curry Paste
2 cups (266g) sweet potato, (orange color inside) cut in small cubes
8 ounces (230g) extra-firm tofu, drained
3 cups (330g) fresh green beans, cut into 1–2 inch pieces
1 cup (92g) red bell pepper, sliced
Directions
In a cup, combine the coconut milk, tamari, honey and curry paste and whisk until well-mixed. Reserve.
Set up a steamer for the sweet potato cubes, and put an inch of water below it in the bottom of the pot; bring to a boil. Place the sweet potato cubes in the steamer and cover the pot. Steam for about 10 minutes until the sweet potato cubes are tender when pierced with a paring knife. Keep warm.
Place a large skillet over medium-high heat. Let the pan heat for about a minute, then spray with coconut oil. Add the green beans and pepper slices and stir for about 2 minutes, until the vegetables soften slightly and small browned spots appear on them. Add the tofu and carefully stir, turning the cubes as they brown lightly, about 2 more minutes. Stir in the coconut milk mixture. It will boil and reduce to coat the vegetables and tofu. Remove from heat.
Serves: 2 | Serving Size: 2 cups stir-fry and 1 cup sweet potatoes
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Nutrition (per serving): Calories: 397; Total Fat: 17g; Saturated Fat: 12g; Monounsaturated Fat: 1g; Cholesterol: 0mg; Sodium: 379mg; Carbohydrate: 48g; Dietary Fiber: 11g; Sugar: 19g; Protein: 16g
