Vegetarian dish with tofu and rice
1 Cook rice
2. Tofu cut in 1/2" squares on paper towel. Let stand 5 min and press with towel
3. Heat work add 1tablespoon oil add tofu and stir. Cook for 4 minutes. Remove from pan. Return to pan add other 1 tablespoon of oil Add green beans, eggplant bell pepper and sauté for 3 min stir occasionally. Add curry paste stir cook for 30 seconds. Add broth soy sauce sugar and rind. Cook 5 min add tofu cook 1 min. Place 1/2 cup rice in bowel top with tofu mixture add 1/4 cup basil. Enjoy
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Serving Size: 1 Serving (509g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 384 | ||
Calories from Fat: 84 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.3g | 12 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 2.8g | ||
Cholesterol 0mg | 0 % | |
Sodium 157mg | 5 % | |
Potassium 1497.2mg | 39 % | |
Total Carbohydrate 69.1g | 20 % | |
Dietary Fiber 10.7g | 43 % | |
Sugars, other 58.5g | ||
Protein 11.1g | 16 % | |
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: 384
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