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Ingredientes
- 1 c. hard tofu cut 1/2" squares
- 1 Tbsp. green curry paste - (to 2 tbspns)
- 1Â 1/2 c. coconut lowfat milk
- 1 x green bell pepper cut thin strips
- 1/4 c. green peas fresh or possibly frzn
- 1/2 c. bamboo shoots
- 1 med carrot cut diagonally
- 3 sm green squash - (to 4) sliced
- 2 Tbsp. dark sweet soy sauce
- 1 c. fresh bean sprouts
Direcciones
- Marinate tofu in sweet soy sauce for 20 min, drain. Heat 1 Tbsp. vegetable oil in a medium saucepan, fry curry paste for 1 minute. Add in 1/4 c. of coconut lowfat milk, tofu and all the vegetables except the peas and bean sprouts. Simmer for 5 min.
- Add in remaining coconut lowfat milk, bring to boil, reduce heat and simmer till vegetables are nearly tender. Add in peas and bean shoots. Cook for 5 - 10 min. Serve with jasmine rice. Garnish with minced shallots.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 975g | |
| Calories 542 | |
| Calories from Fat 243 | 45% |
| Total Fat 28.59g | 36% |
| Saturated Fat 19.81g | 79% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2086mg | 87% |
| Potassium 2448mg | 70% |
| Total Carbs 51.02g | 14% |
| Dietary Fiber 16.7g | 56% |
| Sugars 27.48g | 18% |
| Protein 31.01g | 50% |
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