Try this thai style tofu in red curry sauce with vegetables - See more at: http://w recipe, or contribute your own.
Suggest a better description0. Fry up tofu lightly with veggie oil & salt
1. Heat a large heavy skillet or wok over medium-high heat until hot. Add oil,
shallots, and eggplant and stir-fry until eggplant is tender.
2. Add curry paste, ginger & coconut milk to skillet, stir and bring to a boil for 1 minute. Season with fish sauce and sugar.
3. Add peppers and kaffir lime leaves.
4. Pat cubed tofu dry and add to curry. Toss gently and cook for a few minutes to heat and coat with sauce.
5. Add basil leaves and cook until basil leaves are just wilted.
6. Serve immediately with steamed rice or cooked rice noodles.
- See more at: http://www.sunrise-soya.com/cms/recipe/mains/thai-style-tofu-red-curry-sauce-vegetables#sthash.NH8jORDV.dpuf
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (1779g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 1813 | ||
Calories from Fat: 1353 (75%) | ||
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Amt Per Serving | % DV | |
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Total Fat 150.3g | 200 % | |
Saturated Fat 102.3g | 511 % | |
Monounsaturated Fat 21.8g | ||
Polyunsanturated Fat 17.1g | ||
Cholesterol 0mg | 0 % | |
Sodium 122.7mg | 4 % | |
Potassium 3618.7mg | 95 % | |
Total Carbohydrate 102.6g | 30 % | |
Dietary Fiber 26g | 104 % | |
Sugars, other 76.6g | ||
Protein 48.2g | 69 % | |
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: 1813
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