One 14-ounce block extra-firm tofu
1 small onion
3 cloves garlic
One 2-inch piece fresh ginger
1 ½ tablespoons canola oil
One 13 ½-ounce can light coconut milk
½ cup low-sodium chicken broth
1 ½ tablespoons red curry paste
1 tablespoon fish sauce
2 medium carrots
1 cup snow peas
1 medium head broccoli
½ cup packed fresh basil leaves
Slice the tofu in half lengthwise, then slice each tofu block into eight 1/2 x 2 x 2-inch blocks. Arrange the tofu in a single layer in a very large, dry nonstick skillet. Heat over high heat, pressing the tofu every minute or two so it releases more liquid, until the exterior of the tofu is dry and lightly browned, about 3 minutes per side. Transfer the tofu to a plate.
Slice the onion thinly into half-moons, mince the garlic, and grate the ginger. Heat the oil in the same skillet used to cook the tofu over medium-high heat. Add the onions and cook, stirring, until they begin to soften, 2 to 3 minutes. Add the garlic and ginger and cook for 1 minute more. Add the coconut milk, broth, curry paste, and fish sauce, whisking to combine, and bring to a boil.
Meanwhile, peel and slice the carrots, trim the snow peas, and cut the broccoli into 1-inch florets. Add the carrots, snow peas, broccoli, and tofu to the skillet, lower the heat to medium, and simmer until the sauce has thickened slightly and the vegetables are crisp-tender, 4 to 5 minutes. While the curry simmers, slice the basil into ribbons and thinly slice the scallion. Serve garnished with the basil and scallions.
Makes 4 servings
Serving size: 1 ¼ cups
Calories 260; Total Fat 17g (Sat Fat 6g, Mono Fat 3.4g, Poly Fat 1.6g); Protein 13g; Carb 16g; Fiber 4g; Cholesterol 0mg; Sodium 510mg
Excellent source of: Calcium, Protein, Vitamin A, Vitamin C, Vitamin K
Good source of: Fiber, Iron, Manganese
Copyright 2013 Ellie Krieger All rights reserved
Fri, March 21, 2014
by Ellie Krieger