Serve with Green Jasmine Rice
Remove white parts of green onions, and finely chop. Chop greens into 2 inch pieces.
In a large heavy skillet over medium heat, mix coconut milk, 3 tablespoons soy sauce, brown sugar, curry powder, ginger, and chile paste. Bring to a boil.
Stir tofu, tomatoes, yellow pepper, mushrooms, sweet potato, and finely chopped green onions into the skillet. Cover, and cook 5 minutes, stirring occasionally. Mix in basil and bok choy. Season with salt and remaining soy sauce. Continue cooking 5 minutes, or until vegetables are tender but crisp. Garnish with remaining green onion.
Serve with Green Jasmine Rice
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Serving Size: 1 Serving (728g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 555 | ||
Calories from Fat: 291 (52%) | ||
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Amt Per Serving | % DV | |
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Total Fat 32.4g | 43 % | |
Saturated Fat 25.2g | 126 % | |
Monounsaturated Fat 2.2g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 14172.4mg | 489 % | |
Potassium 1645.5mg | 43 % | |
Total Carbohydrate 37.9g | 11 % | |
Dietary Fiber 5.9g | 24 % | |
Sugars, other 32g | ||
Protein 39.6g | 57 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 555
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