Coconut Curry Tofu
Crispy tofu in a Thai-inspired coconut curry with vegetables and jasmine rice.
From Nutrola's curated recipe library
Nutrition Facts (per serving)
Values are per serving
22 g
Protein
48 g
Carbs
49 g
Fat
Ingredients
270 CalFirm tofu
300 g
720 CalCoconut milk
400 ml
36 CalRed curry paste
2 tbsp
25 CalBell pepper
1 medium
40 CalSnap peas
100 g
260 CalJasmine rice
200 g
10 CalSoy sauce
1 tbsp
5 CalLime
0.5 medium
Instructions
- 1
Press tofu, cube, and pan-fry until crispy on all sides.
- 2
Cook jasmine rice according to package.
- 3
Fry curry paste in a splash of coconut milk for 1 minute.
- 4
Add remaining coconut milk, peppers, and snap peas. Simmer 8 minutes.
- 5
Add tofu and soy sauce. Squeeze lime over before serving with rice.
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