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Recipes - Thai curry with veggies and tofu

Recipe Name

Thai curry with veggies and tofu

Submitted by lisichance
Recipe Description
Quantity 0 Quantity Unit Servings  
Prep Time (minutes) 20 Cook Time (minutes) 20 Ready In (minutes) 40
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
1
medium (2-1/2" dia)Onion, chopped
1
large (2-1/4 per lb, approx 3-3/4" long, 3" dia)Peppers, sweet, red, raw, chopped
1
large (2-1/4 per lb, approx 3-3/4" long, 3" dia)green pepper, finely chopped
1
head, small (4" dia)Cauliflower
1
smallzucchini
2
cupschickpeas (15oz can)
1
blockTofu, firm
1
tablespooncanola oil
1
teaspoonsesame oil
2
cans (15 oz)coconut milk, canned, low fat
2
tablespoonscurry powder (or 1 tbsp of red curry paste)
1
cup, pieces or slicesMushrooms, Sliced
1
package (12 oz)bean sprouts
1
cup, choppedCarrots, raw
1
tablespoonpeanut butter
2
headsCabbage, baby bok choy, raw, 4-5 stalks, cut into 1 1/2 inch pieces
Steps
Sequence Step
1Slice or chop, as appropriate, vegetables.
2Slice tofu into narrow strips
3sautee tofu in oils until pale golden on either side
4Remove tofu from pan, put in vegetables (except bean sprouts), onions first and then carrots, and then all others. Add about 1/3 cup water and put lid on pan and let veggies steam for about ten minutes.
5Mix curry powder/paste with peanut butter and coconut milk and add to pan. Bring to slow boil.
6Put in bean sprouts, simmer for 5 more minutes.
7Serve with rice or noodles.






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