Tofu With Red Curry Paste, Peas, And Yellow Tomatoes

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From Deborah Madison's Inspired Vegetarian column in the May 2000 Cooking

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* Exported from MasterCook *

 

Tofu With Red Curry Paste, Peas, And Yellow Tomatoes

 

Recipe By : Cooking Light Magazine, May 2000, page 170

Serving Size : 4 Preparation Time :0:00

Categories : Main Dishes Soyfoods

Vegetables Inspired Vegetarian--Madison

 

Amount Measure Ingredient -- Preparation Method

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

14 ounces packaged firm tofu -- drained

and cut in 1-inch cubes

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 shelled green peas

(about 1 pound unshelled)

OR 1cup frozen green peas -- thawed

1/2 cup chopped yellow tomato

4 cups hot cooked long-grained rice

 

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.

 

1. 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.

 

2. Heat oil in pan over medium-high heat. Add onion; saut‚ 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.

 

Yield: 4 servings (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.

 

 

 

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