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RECIPE
19 INGREDIENTS10 STEPS45min

Vegetable Tofu Coconut Curry

4.5
4 Ratings
A recipe by P.F. Chang's: "This recipe is a lighter version of a traditional curry. The curry sauce uses coconut milk to enhance the flavors of the accompanying spices, and is combined with a healthy portion of fresh vegetables and tofu. But don’t be fooled, lighter does not mean less flavor."
Vegetable Tofu Coconut Curry Recipe | SideChef
A recipe by P.F. Chang's: "This recipe is a lighter version of a traditional curry. The curry sauce uses coconut milk to enhance the flavors of the accompanying spices, and is combined with a healthy portion of fresh vegetables and tofu. But don’t be fooled, lighter does not mean less flavor."
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Chef'd
Chef’d brings you fresh ingredients and world famous recipes right to your doorstep!
https://www.getchefd.com/
45min
Total Time
$3.25
Cost Per Serving

Ingredients

US / METRIC
Servings:
2
Serves 2
1/2 can
Bamboo Shoots
1
Dried Chili Pepper
1 can
Coconut Milk
1 tsp
Curry Powder
8 oz
Extra Firm Tofu
1 tsp
Sambal
1 Tbsp
Brown Sugar
2/3 cup
3/4 cup
3 cloves
1 cup
Water
1/4 tsp
1 Tbsp
Canola Oil
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Nutrition Per Serving

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CALORIES
863
FAT
54.5 g
PROTEIN
24.0 g
CARBS
81.8 g

Cooking Instructions

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Step 1
Bring the Jasmine Rice (2/3 cup) and Water (1 cup) to a boil in a small sauce pot over medium-high heat. Stir and reduce heat to low. Cover and simmer for 15 minutes. Fluff with a fork, cover again and keep warm for plating.
Step 2
Peel the Fresh Ginger (2 Tbsp) . Finely chop the ginger and the Garlic (3 cloves) ; set aside.
Step 3
Remove the Extra Firm Tofu (8 oz) from the package and place on a plate. Place another plate on top of the tofu and gently press down to release some of the water.
Step 4
Pat dry the tofu with paper towels and then cut into 1/2 inch cubes. Season with Salt (1/4 tsp) and Ground Black Pepper (1/4 tsp) .
Step 5
Remove the stem, pith and seeds from the Red Bell Pepper (1) and cut into 1/2 inch dice; hold. Cut the Green Beans (3/4 cup) into 1-inch slices on a bias; set aside. Roughly chop half of the Bamboo Shoots (1/2 can) and set aside.
Step 6
Add Canola Oil (1 Tbsp) to a large sauté pan or wok over medium-high heat. When hot, add the tofu and sear on all sides, about 4 minutes. Transfer the tofu to a plate; hold.
Step 7
To same hot pan, add only 1/4 cup of the Coconut Milk (1 can) , Ground Turmeric (1 tsp) , Kosher Salt (1 tsp) , Curry Powder (1 tsp) , Sambal (1 tsp) , Brown Sugar (1 Tbsp) , Dried Chili Pepper (1) , ginger and garlic and cook for 1 minute.
Step 8
Add bell pepper, green beans, bamboo shoots and Broccoli Florets (1/3 cup) and cook for an additional minute.
Step 9
Add the remaining coconut milk and return the tofu to the pan, reduce the heat to medium, cover and simmer for 4 to 5 minutes.
Step 10
Divide the rice between two bowls and top with the Vegetable Tofu Coconut Curry. Serve and enjoy!
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Nutrition Per Serving
Calories
863
% Daily Value*
Fat
54.5 g
70%
Saturated Fat
37.0 g
185%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
81.8 g
30%
Fiber
10.3 g
37%
Sugars
13.2 g
--
Protein
24.0 g
48%
Sodium
1672.7 mg
73%
Vitamin D
--
--
Calcium
339.6 mg
26%
Iron
11.8 mg
66%
Potassium
1260.5 mg
27%
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