Name: Thai-Vogue Tofu And Vegetables
Yield: 8
Ingredients: 1 (13.5 ounce) can light coconut milk; 1 cup water; 3 tablespoons red curry paste; 3 garlic cloves, finely chopped (about 1 tablespoon); 2 teaspoons finely chopped lemongrass; 10 ounces small cauliflower florets (about 2 1/2 cups); 3 small carrots, peeled and cut diagonally into 1/4-inch-thick slices (about 2 cups); 1 medium red onion, cut into 1/2-inch wedges and separated (about 1 1/2 cups); 1 medium zucchini, halved lengthwise and cut into 1/2-inch-thick slices (about 2 cups); 1 (14 ounce) package package extra-firm tofu, drained; 1 tablespoon canola oil; 1 tablespoon light brown sugar; ¼ teaspoon kosher salt; ¼ cup fresh cilantro leaves; 2 tablespoons chopped roasted unsalted peanuts

In an unlimited skillet or wok, warmth the vegetable oil. Add the onion along with the ginger, garlic and jalapeño and sprint-fry over pretty excessive warmth for 2 minutes. Add the turmeric, then add the shiitake mushrooms, broccoli and carrot and sprint-fry for 3 minutes.
Add the tomatoes, coconut milk, tofu, water and soy sauce to the skillet and simmer over pretty excessive warmth, stirring about a instances, until the greens are al dente, about 4 minutes. Slip the chopped basil into the greens, switch to plates and again suddenly with lime wedges.

Notes

One Serving 223 cal, 12 gm elephantine, 4.7 gm saturated elephantine, 16 gm carb, 2 gm fiber.

Help With

Steamed rice.

Notes

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