Tofu with Red Curry Paste, Peas, and Yellow Tomatoes

[Guest guest]

This is in May's Cooking Light magazine. The nutrition for curry paste is not

in MC 5's ingredient list. Here's the information from Thai Kitchen Red Curry

Paste.

 

Serving size 1 tablespoon (15g), calories 10, fat 0, sodium 270mg, total

carbohydrates 2g, protein 0.

 

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Tofu with Red Curry Paste, Peas, and Yellow Tomatoes

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<RcpE name= " Tofu with Red Curry Paste, Peas, and Yellow Tomatoes "

author= " Deboran Madison " >

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<![CDATA[

* Exported from MasterCook *

 

Tofu with Red Curry Paste, Peas, and Yellow Tomatoes

 

Recipe By :Deboran Madison

Serving Size : 4 Preparation Time :0:00

Categories : Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 14-ounce package firm tofu -- drained and cut into

2 tablespoons lime juice

1 teaspoon ground turmeric

1/4 teaspoon salt

1/8 teaspoon black pepper

2 teaspoons olive oil

2 cups onion -- thinly sliced

1 cup light coconut milk

1 tablespoon red curry paste -- to 2 tablespoons

1 cup green peas -- shelled (about 1 pou

or

1 cup frozen green peas -- thawed

1/2 cup yellow tomatoes -- chopped

4 cups hot cooked rice

 

Place a large nonstick skillet over medium-high heat. Add tofu; cook until

liquid from tofu is evaporated (about 3 minutes). Remove tofu from pan;

sprinkle with lime juice, turmeric, salt, and pepper.

 

Heat oil in pan over medium-high heat. Add onion; sauté 5 minutes. Add tofu,

and cook 7 minutes or until golden. Combine milk and curry paste; add to pan.

Reduce heat, and simmer 3 minutes. Add peas and tomato; cook 2 minutes.

 

Serve over rice.

 

Serving size: 1 cup tofu mixture and 1 cup rice.

 

Calories 421 (23% from fat); fat 10.6g (sat 31.g, mono 2.9g, poly 3.1g); protein

15.5g; carbohydrates 66.9g; fiber 5.3g; cholesterol 0mg; iron 8.7mg; sodium

344mg; calcium 154mg.

 

Source:

" Cooking Light May 2000 "

S(Formatted by):

" Lindell Martin on April 28, 2000 "

 

- - - - - - - - - - - - - - - - - - -

 

Per serving: 439 Calories (kcal); 11g Total Fat; (21% calories from fat); 17g

Protein; 71g Carbohydrate; 0mg Cholesterol; 235mg Sodium

Food Exchanges: 4 Grain(Starch); 2 Lean Meat; 1 1/2 Vegetable; 0 Fruit; 1 1/2

Fat; 0 Other Carbohydrates

 

NOTES : Red curry paste can be found in the ethnic or gourmet sections of most

large supermarkets. The paste is a blend of clarified butter (ghee), curry

powder, vinegar, and other seasonings. Use either Indian or Asian curry paste;

it comes in mild and hot versions, so adjust the heat to suit your preference.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 2130706543 0 0

 

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<CatT>

Vegetarian

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<IngR name= " firm tofu " unit= " 14-ounce package " qty= " 1 " >

<IPrp>

drained and cut into 1-inch cubes

</IPrp>

</IngR>

<IngR name= " lime juice " unit= " tablespoons " qty= " 2 " ></IngR>

<IngR name= " ground turmeric " unit= " teaspoon " qty= " 1 " ></IngR>

<IngR name= " salt " unit= " teaspoon " qty= " 1/4 " ></IngR>

<IngR name= " black pepper " unit= " teaspoon " qty= " 1/8 " ></IngR>

<IngR name= " olive oil " unit= " teaspoons " qty= " 2 " ></IngR>

<IngR name= " onion " unit= " cups " qty= " 2 " >

<IPrp>

thinly sliced

</IPrp>

</IngR>

<IngR name= " light coconut milk " unit= " cup " qty= " 1 " ></IngR>

<IngR name= " red curry paste " unit= " tablespoon " qty= " 1 " >

<IPrp>

to 2 tablespoons

</IPrp>

</IngR>

<IngR name= " green peas " unit= " cup " qty= " 1 " >

<IPrp>

shelled (about 1 pound unshelled)

</IPrp>

</IngR>

<IngR name= " or " code= " T " ></IngR>

<IngR name= " frozen green peas " unit= " cup " qty= " 1 " >

<IPrp>

thawed

</IPrp>

<INtI>

2130706543

</INtI>

</IngR>

<IngR name= " yellow tomatoes " unit= " cup " qty= " 1/2 " >

<IPrp>

chopped

</IPrp>

</IngR>

<IngR name= " hot cooked rice " unit= " cups " qty= " 4 " ></IngR>

<DirS>

<DirT>

Place a large nonstick skillet over medium-high heat. Add tofu; cook until

liquid from tofu is evaporated (about 3 minutes). Remove tofu from pan;

sprinkle with lime juice, turmeric, salt, and pepper.

</DirT>

<DirT>

Heat oil in pan over medium-high heat. Add onion; sauté 5 minutes. Add tofu,

and cook 7 minutes or until golden. Combine milk and curry paste; add to pan.

Reduce heat, and simmer 3 minutes. Add peas and tomato; cook 2 minutes.

</DirT>

<DirT>

Serve over rice.

</DirT>

<DirT>

Serving size: 1 cup tofu mixture and 1 cup rice.

</DirT>

<DirT>

Calories 421 (23% from fat); fat 10.6g (sat 31.g, mono 2.9g, poly 3.1g); protein

15.5g; carbohydrates 66.9g; fiber 5.3g; cholesterol 0mg; iron 8.7mg; sodium

344mg; calcium 154mg.

</DirT>

</DirS>

<Srce>

Cooking Light May 2000

</Srce>

<AltS label= " Formatted by " source= " Lindell Martin on April 28, 2000 " />

<Note>

Red curry paste can be found in the ethnic or gourmet sections of most large

supermarkets. The paste is a blend of clarified butter (ghee), curry powder,

vinegar, and other seasonings. Use either Indian or Asian curry paste; it comes

in mild and hot versions, so adjust the heat to suit your preference.

</Note>

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