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
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (509g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 84 (22%)|
|Amt Per Serving||% DV|
|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 %|
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Calories per serving: 384
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