1 pound firm tofu, crumbled or cubed
1-1/2 tablespoons olive oil
1/2 teaspoon fresh lime juice
2 teaspoons brown sugar
2 tablespoons low-sodium tamari
1 small bunch green onions (6-8), thinly sliced
1 small red bell pepper, diced
4 large white mushrooms, sliced
A scant 1/4 cup Thai red curry paste or 1 tablespoon curry powder
1/2 teaspoon cumin
8 ounces light-coconut milk
3 teaspoons Italian parsley, roughly chopped
1. In a large sauté pan over medium heat, stir fry the tofu in olive oil. Add the green onions, red bell pepper and mushrooms to the pan. Stir-fry for about 7 minutes or until vegetables are slightly tender. Add the curry and cumin and stir for one minute.
2. Combine lime juice, brown sugar and tamari in a small bowl. Add to sauté pan with tofu mixture and stir well to combine.
3. Add the coconut milk, mix and sauté for 1 to 2 minutes. Add parsley when ready to serve. Serve over brown rice or whole-grain pasta.
Per serving: 182 calories, 11g fat, 2g sat fat, 13g carbohydrates, 12g protein, 336mg sodium, 2g fiber, 205mg calcium
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