Nutrition balance score
Great
Glycemic Index
29
Low
Glycemic Load
4
Low
Nutrition per serving
Calories196.2 kcal (10%)
Total Fat10.6 g (15%)
Carbs14.9 g (6%)
Sugars7.4 g (8%)
Protein11.9 g (24%)
Sodium110.5 mg (6%)
Fiber3.6 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
2 x 14 ozextra firm tofu
packages, drained
1 tablespooncoconut oil
1 x 14 ozcan of light coconut milk
well Shaken
½ cupunsalted vegetable stock
¼ cupfresh lime juice
from 2 limes
1 tablespoontomato paste
1 tablespoonroasted red chili paste
1 tablespoongranulated sugar
1 teaspoonfish sauce
or low sodium soy sauce
1 teaspooncurry powder
3red bell Peppers
medium sized, cut into 1 1/2 inch slices
2yellow onions
small, halved and sliced
1lemongrass
2 inch piece, habit and smashed
1 x 1 inchginger
piece, fresh peeled, thinly sliced
2garlic cloves
smashed
1serrano chile
seeded and vertically sliced
2 cupsfresh mung bean sprouts
1 cupfresh cilantro leaves
2limes
cut into wedges
Instructions
Step 1
1. Place tofu on a plate lined with paper towels. Top with another layer of paper towels and a plate or a skillet. Press and let stand for 20 minutes
Step 2
2. Heat coconut oil in a large nonstick skillet over medium high heat. Add tofu blocks, and cook until lightly browned on all sides, 8 to 10 minutes. Set aside
Step 3
3. Whisk together coconut milk, vegetable stock, lime juice, tomato paste, chili paste, sugar, fish sauce, and curry powder in a slow cooker. Add bell Peppers, onions, lemongrass, ginger, garlic and Serrano chili. Stir until combined. Top with tofu blocks
Step 4
4. Cover and cook on low until vegetables are tender, 6 to 8 hours
Step 5
5. One hour before serving, carefully transfer tofu blocks to a cutting board, and cut into 1/2 inch slices. Return sliced tofu to the slow cooker.
Step 6
6. Remove and discard lemongrass. To serve, ladle curry into eight bowls, top evenly with bean sprouts and cilantro. Served with lime wedges
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