Lemon & Coriander Tofu with Peanut Sauce

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Lemon & Coriander Tofu with Peanut Sauce

1-3/4 Tbs. chili sauce

1/3 cup peanut butter

1/3 cup coconut milk

1/3 cup water

1-1/4 tsp. brown sugar

2-3/4 tsp. lemon juice

1-3/4 Tbs. oil

1-1/4 shallots, chopped

2 cloves garlic, crushed

2 Tbs. freshly grated ginger root

1-1/4 tsp. curry paste

13 ounces tofu, cut into 3/4 inch cubes

3/4 red bell pepper, cut into strips

3/4 lemon, rind grated, juiced

 

 

Combine first 6 ingredients. Cook over a low heat, stirring until

combined; simmer 2-3 minutes. Heat oil in a frying pan over a moderate

heat; cook shallots, garlic, ginger, and curry paste for 2-3 minutes,

or until fragrant. Add tofu and fry until golden and slightly crispy.

Add bell pepper, lemon rind, and juice. Cook for an additional 1-2

minutes. Serve with peanut sauce.

 

For 4 servings:

Prep: 10 min, Cook: 10 min.

 

Per serving: calories 323, fat 26.2g, 68% calories from fat,

cholesterol 0mg, protein 14.2g, carbohydrates 13.9g, fiber 3.9g, sugar

5.6g, sodium 119mg, diet points 8.4.

 

Source: Meals for You

Formatted by Chupa Babi in MC: 03.01.07

 

ChupaNote: Use a whole lemon (Meyer if you have one), a whole red bell

pepper sliced, and add a green bell pepper sliced. Next time I'll add

a whole sweet onion sliced too. Could've used more heat: round the

chili sauce to 2 T. and work up from that. I'll do the same to the

curry paste next time; 2 t. and work up.

 

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