Thai Green Curry with Tofu

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Kcal: 480

P: 25

F: 20

C: 55

Fiber: 12

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Tofu (firm): 150g (5 oz), Green curry paste: 15g (1 tbsp), Coconut milk (light): 120ml (1/2 cup), Broccoli: 80g (1 cup, florets), Bell pepper (red): 60g (1/2 medium, sliced), Snow peas: 50g (1/2 cup), Carrot: 50g (1 medium, sliced), Bamboo shoots: 30g (1/4 cup), Thai basil: 5g (1 tbsp, chopped), Lime leaves: 2g (2 leaves), Lemongrass: 5g (1 stalk, bruised), Fish sauce: 5ml (1 tsp, omit for vegetarian and add 1 tsp soy sauce), Lime juice: 5ml (1 tsp), Coconut oil: 5ml (1 tsp), Brown sugar: 5g (1 tsp), Salt: 1g (1/4 tsp), Brown rice: 50g (1/4 cup, dry weight)

Nutritional info:

Meal Type: dinner

Dietary Suitable for: Vegetarian (excludes meat, may include dairy and eggs)

Cooking Time Minutes: 260

Suitable for Menopausal Status: Peri-menopausal

Recipe Instructions

1. Cook 50g brown rice according to package instructions. 2. Press 150g tofu between paper towels to remove excess moisture, then cut into 1-inch cubes. 3. Heat 5ml coconut oil in a large skillet or wok over medium-high heat. 4. Add tofu cubes and cook until golden on all sides, about 5-7 minutes. Remove from skillet and set aside. 5. In the same skillet, add 15g green curry paste and cook for 1 minute until fragrant. 6. Add 5g bruised lemongrass and 2g lime leaves. 7. Add 120ml light coconut milk and bring to a simmer. 8. Add 50g sliced carrot and cook for 3 minutes. 9. Add 80g broccoli florets, 60g sliced bell pepper, and 50g snow peas. Cook for 3-4 minutes until vegetables are tender-crisp. 10. Add 30g bamboo shoots, the cooked tofu, 5ml fish sauce (or soy sauce), 5g brown sugar, and 1g salt. Simmer for 2-3 minutes. 11. Remove lemongrass and lime leaves. 12. Stir in 5ml lime juice and 5g Thai basil. 13. Serve over brown rice.

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