Place tofu on several layers of paper towels, and cover with additional paper towels.
Let stand for 5 minutes, pressing down once.
Heat a large nonstick skillet over medium-high heat.
Add 1 tablespoon oil to pan; swirl to coat.
Add tofu; saute 4 minutes or until lightly browned, sitting occasionally.
Remove from pan; keep warm.
Wipe pan clean with paper towel.
Return pan to medium-high heat.
Add remaining 1 tablespoon oil; swirl to coat.
Add green beans, eggplant, and bell pepper; saute 3 minutes, stirring occasionally.
Add curry paste; cook 30 seconds, stirring frequently.
Add broth, soy sauce, sugar, and rind; cook 5 minutes, stirring occasionally.
Add reserved tofu; cook 1 minute.
Place 1/2 cup rice in each of 4 shallow bowls.
Top each with about 1 1/2 cups tofu mixture and 1/4 cup basil. Serve with lime wedges, if desired.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (421g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 65 (34%)|
|Amt Per Serving||% DV|
|Total Fat 7.2g||10 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 0.9g|
|Cholesterol 0mg||0 %|
|Sodium 740.1mg||26 %|
|Potassium 688.4mg||18 %|
|Total Carbohydrate 24.5g||7 %|
|Dietary Fiber 8.5g||34 %|
|Sugars, other 16g|
|Protein 12.7g||18 %|
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: 189
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