1 15 oz. package low-fat firm tofu (I just used chicken) Where did all the tofu go in the grocery stores?
3 tsp. canola oil
1 Tbsp. grated, peeled fresh ginger
1 1/2 tsp. Thai red curry paste
1 red onion, chopped
1 14 oz. can diced tomatoes
1/2 c drained canned mushrooms (optional)
1 c light coconut milk
2 tsp. sugar
12 oz. small broccoli florets
1/2 tsp. salt
3 c hot cooked whole wheat capellini (I used spaghetti)
1) Wrap tofu in paper towels and place on plate. Place small skillet on top and weight with large can of food. Let stand until excess liquid is pressed out, about 20 minutes. Discard liquid; cut tofu into 1/2-inch cubes.
2) Heat 1 1/2 tsp. of oil in large nonstick skillet over medium-high heat. Add tofu and cook, turning, until golden, about 3 minutes; transfer to plate. Add remaining 1 1/2 tsp. oil to skillet. Add ginger, garlic, and curry paste; cook, stirring, until fragrant, about 30 seconds. Reduce heat to medium; add onion, stirring, until softened, about 5 minutes.
3) Add tomatoes, optional mushrooms, coconut milk, and sugar to skillet; bring to boil. Reduce heat and simmer, stirring, until mixture is slightly thickened, about 5 minutes. Add broccoli, tofu, and salt; cook, covered, until broccoli is tender, about 10 minutes longer. Serve in bowls over capellini.
Serving Size: 1 3/4 cups
Servings Per Recipe: 6
Amount per Serving:
Total Calories 219, Total fat 1 g, Saturated fat 0 g, Cholesterol 0 mg, Sodium 437 mg, Carbohydrate 31 g, Sugar 5g, Dietary Fiber total 5 g, Protein 13 g